Leafy Greens, Three Ways: Blanched, Stir-Fried, and Endlessly Adaptable

In Chinese home cooking, a plate of greens is never an afterthought. Day after day, leafy vegetables are cooked simply and served with nearly every meal - they add color, texture, and balance to a table built on rice and meat. Once you learn two basic techniques, you can cook almost any leafy green well.

Blanched greens

Blanching keeps greens bright, tender, and clean-tasting, and it is the fastest method of all.

1. Wash the greens in room-temperature water (never hot water).
2. Trim them to a size smaller than your plate.
3. Bring a pot of water to a boil.
4. Add the greens and wait for the water to return to a boil; as soon as the leaves turn a deeper green, they are done.
5. Remove them to a plate and spoon oyster sauce on top, or use any sauce you like.

Stir-fried greens

A quick, hot stir-fry gives greens a slightly smoky edge and a satisfying bite.

1. Wash the greens in room-temperature water, then chop or tear them into short pieces.
2. Crush or chop a garlic clove and scatter it over the greens.
3. Heat a wok or pan over high heat with a spoon of plant oil (canola is a good choice - it belongs to the same family as cabbage).
4. When the oil is hot, add the greens and stir-fry until the leaves turn a darker green or soften slightly.
5. Season with a suitable amount of salt and stir to combine.

Make it yours

The same two techniques welcome endless additions:

• Add sliced carrots, mushrooms, or onions for extra texture
• Toss in chili or bell peppers, in any color, for heat and sweetness
• Finish with a splash of soy sauce or a few drops of sesame oil
• Top with crispy garlic or toasted sesame seeds just before serving

Whether blanched and glazed or stir-fried until just tender, a plate of greens is the quiet, reliable backbone of a Chinese meal - and now it is also one of the easiest things you can make.