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Recipe Detail Page
Gingery Greens
Holiday 2020
A simple side echoing the flavours used inside the duck, the greens are cooked in garlic-scented oil and flecked with ginger. You should take your time cooking the garlic using low heat, as it goes from perfectly golden (and delicious) to burnt and bitter quickly. Otherwise, cooking the greens themselves takes just a few minutes.
Serves 4
1/4 cup (60 mL) grape-seed, canola, or peanut oil
4 cloves garlic, thinly sliced
2 tbsp (30 mL) butter
1 tbsp (15 mL) finely chopped ginger
2 containers (each 142 g) baby kale
1 container (312 g) baby spinach
Salt
1. Heat the oil in a large skillet over low heat; add garlic and cook, stirring from time to time, until golden. Remove with a slotted spoon to a paper-towel-lined bowl; reserve.
2. Pour off all but 2 tbsp (30 mL) oil (reserve flavourful excess oil for another use) and set the pan over medium heat. Add butter; once foaming add ginger and kale, cover and cook until kale is tender about 2 minutes. Remove lid, top with spinach and stir to combine. Cook until spinach is wilted and warmed through. Season to taste with salt, tip out into a serving bowl and top with reserved garlic.
Serves 4
