Green-And-Gold Relish

This vibrant Green-And-Gold Relish is a refreshing Chinese-style side dish that balances tender, wilted greens with the crisp texture of finely diced bamboo shoots. The dish is dressed in a light, aromatic vinaigrette featuring sesame oil, cider vinegar, and a touch of sugar for subtle sweetness. It serves as an excellent palate cleanser or accompaniment to richer main courses, offering a bright, home-style flavor profile. Quick to prepare and packed with fresh vegetables, this relish highlights the natural taste of the ingredients. It is perfect for potlucks, family dinners, or as a healthy addition to a vegetarian spread. The contrast between the soft greens and crunchy shoots provides a delightful textural experience in every bite.

Cooking Method: Boiling, Steaming

Cuisine: Chinese

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 1

Calories: 57.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Green-And-Gold Relish is a refreshing Chinese-style side dish that balances tender, wilted greens with the crisp texture of finely diced bamboo shoots. The dish is dressed in a light, aromatic vinaigrette featuring sesame oil, cider vinegar, and a touch of sugar for subtle sweetness. It serves as an excellent palate cleanser or accompaniment to richer main courses, offering a bright, home-style flavor profile. Quick to prepare and packed with fresh vegetables, this relish highlights the natural taste of the ingredients. It is perfect for potlucks, family dinners, or as a healthy addition to a vegetarian spread. The contrast between the soft greens and crunchy shoots provides a delightful textural experience in every bite.

Ingredients

10 ounce Greens; Spinach -OR-

Directions

1
Trim the greens, removing any thick stems if using garland chrysanthemum, to yield 10 ounces of usable leaves.
2
Bring a large pot of water to a boil.
3
Wilt the greens by immersing them in the boiling water for 30 seconds, or steam for 1-1/2 minutes for spinach or 2-1/2 minutes for garland chrysanthemum.
4
Immediately rinse the wilted greens in cold water to stop the cooking process.
5
Divide the greens into two or three bunches and firmly squeeze out the excess water.
6
Chop each handful of greens at 1/2-inch intervals, then turn and chop in a cross direction for uniform texture.
7
Squeeze the chopped greens again if they remain watery, then loosen them with a light crumbling motion and place in a serving bowl.
8
Pour boiling water over the bamboo shoots to freshen them, then rinse under cool water.
9
Dice the bamboo shoots finely to 1/4-inch thickness.
10
Add the diced bamboo shoots, 1/4 teaspoon salt, 1/2 teaspoon sugar, 1 1/2 teaspoons cider vinegar (or Chinese dark vinegar), and 1 1/2 teaspoons sesame oil to the bowl of greens.
11
Toss all ingredients together until well combined.
12
Let the relish sit at room temperature for a few minutes to allow flavors to meld, tasting and adjusting sugar or vinegar as needed.
13
Serve chilled or at room temperature.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 57.5kcal

% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 197.5mg9%
Total Carbohydrate 9.0g3%
Dietary Fiber 5.5g22%
Sugars 1.0g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

When buying greens, purchase 11 ounces to account for trimming; if using garland chrysanthemum with thick stems, buy 14 ounces to ensure you have 10 ounces after trimming.

Include stems of both vegetables if they are tender; however, discard garland chrysanthemum stems that exceed 1/4 inch in thickness as they may be too firm, tough, or stringy.

For garland chrysanthemum, you may need to add an extra 1/4 teaspoon of sugar to balance the flavor.

This relish can be served chilled or at room temperature, depending on preference.

Keywords: chinese, relish, greens, spinach, bamboo, shoots, vegan, side, dish, salad, sesame, oil, vinegar, fresh, healthy, quick, easy, vegetarian, chrysanthemum, condiment

Read it online: https://www.chefs-mate.com/recipe/green-and-gold-relish-2/