I am swimming, happily, in dark leafy greens. Last night, I needed to make dinner quickly and easily, and had three bunches (2 kale, 1 red chard) threatening to wilt in the fridge. I made a red-cooked chicken using this recipe from Mark Bittman's wonderful Bitten blog, some basmati rice in the rice cooker, and this.
Greens with black bean sauce
3 bunches dark greens, tough stems removed
3 cloves of garlic, sliced thinly
2 T canola oil
2 T black bean sauce (mine is this, from Guido's)
1/8 t sesame oil
1 c water
Boil a large pot of water and blanch the greens for 3 to 4 minutes. Chard will get quite wilty, while kale will still feel firm, but more tender. Drain in a colander, squeeze to remove someof the liquid, and chop across the leaves in 3/4 inch slices.
Heat the oil in a deep saute pan or dutch oven over medium high heat and add the garlic. Saute several minutes, but don't brown. You just want to soften the garlic and flavor the oil. Add the green and saute for about five minutes--again, don't brown. Add water, a half cup at a time, if the pan seems to be getting too dry. Add the black bean sauce, the sesame oil, and stir to combine. At this point, add the water, if you haven't already. Turn the heat to low and cook ten more minutes, or until tender to taste.
Serve over rice, getting both greens and sauce. I ate this in a deep bowl, with the rice, greens and slices of the chicken all together. Delicious.