Green-And-Gold Relish
Submitted by shopper
Chinese-style wilted greens relish with spinach or garland chrysanthemum, sesame oil, and vinegar. A bright, cold side dish served at room temperature or chilled.
YIELD
8 servingsPREP
20 minCOOK
10 minREADY
30 minThis Chinese-style relish is all about technique. Greens get a quick blanch to wilt them, then a thorough squeeze to remove excess water before being chopped and dressed with sesame oil, vinegar, salt, and sugar.
The choice between spinach and garland chrysanthemum (also called shungiku or tong ho) gives you two very different flavor profiles. Spinach is mild and earthy. Garland chrysanthemum brings a distinctive herbal, slightly bitter edge that’s common in Chinese and Japanese cooking. If you spot it at an Asian market, it’s worth trying.
Squeezing the greens firmly after blanching is the critical step. Watery greens dilute the dressing and make the relish soggy instead of concentrated and flavorful. Chop in a crosshatch pattern for uniform pieces, then squeeze again if needed.
The dressing is minimal on purpose. Sesame oil gives nutty richness, the vinegar adds brightness, and a touch of sugar balances any bitterness from the greens. Chinese dark vinegar works beautifully here if you have it, lending a malty complexity that apple cider vinegar can’t quite match.
Kitchen Tips
- Blanch spinach for only 30 seconds. It wilts almost instantly and overcooking turns it slimy.
- Skip thick garland chrysanthemum stems over ¼ inch wide. They stay tough and stringy even after blanching.
- Ice the greens after blanching to lock in that vivid green color.
- Let the dressed relish sit for a few minutes before tasting. The flavors need time to absorb into the greens.
Variations
- Add finely diced bamboo shoots for a golden crunch that contrasts with the soft greens.
- Toss in a pinch of red pepper flakes or chili oil for heat.
- Sprinkle toasted sesame seeds over the top before serving for added texture.
Ingredients
Directions
NOTE: Buy 11 ounces of greens (if stems of garland chysanthemum are thick, buy 14 ounces) in order to have 10 ounces after trimming.
Include stems of both vegetables; however, if garland chysanthemum stems exceed ¼ inch in thickness, do not use them for this recipe since they may be too firm, tough, or stringy.
Wilt the greens by immersing them in a large pot of boiling water for 30 seconds (or steam in a vegetable basket, 1½ minutes for spinach, 2½ minutes for garland chysanthemum, stirring once or twice).
Rinse in cold water to stop the cooking.
Divide into two or three bunches and firmly squeeze out the water.
Chop each handful at ½- inch intervals, then turn and chop in a cross direction.
Squeeze again if the greens are still watery, then loosen them by a light crumbling motion and place in a bowl.
Pour boiling water over the bamboo shoot to freshen it; rinse under cool water and dice finely (¼ inch thick).
Toss all ingredients together.
Let sit a few minutes at room temperature, and test for seasonings, adding perhaps an extra ¼ teaspoon sugar with garland chysanthemum.
Serve chilled or at room temperature.
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