Spring Greens with Garlic Sauce

Homemade garlic sauce is a game changer, comes together in under 10 minutes and is deeply flavorful. Perfect for all of this Spring produce!

Spring time is so full of leafy greens at the farmer’s markets and having a simple sauce and blanching technique like this can be very useful this time of year.

Garlic sauce is great because you can tailor it to your prefs, it’s easy to make, affordable, versatile and is very tasty. I’m using some choy sum for this recipe but garlic sauce goes great with so many leafy greens so take your pick!

A table of contents is just below here, along with a full recipe and breakdown, recipe notes and mods, macro breakdowns, and a bunch of writing on different aspects of this recipe. Enjoy!

Cheers,

Joey

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Table of Contents:

• Spring Greens
• Blanching Tricks
• What is Garlic Sauce?
• Don’t Brown Your Garlic
• The 3-2-1 Ratio, Finding Your Preference
• Meal Prep and Batch Cooking
• Youtube Video
• Recipe Mods and Notes
• Full Recipe
• Macros
• Comments

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Spring Greens

Spring time is upon us and leafy green veggies are the first thing that I notice everywhere at my local farmer’s markets. You see all sorts of lettuces, kales, chards, bok choys, choy sums and so many more varieties of leafy bunches of goodness.

This recipe uses some purple choy sum that I found at the Union Square Farmer’s Market. Choy Sum is very similar to bok choy and this purple variation didn’t taste at all purple. All of the purple coloration also pretty much disappeared once it was cooked.

However, you can use pretty much any leafy greens that you want with this recipe and it will turn out great!

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Blanching Tricks

Blanching vegetables is a great skill to have at the ready for the Spring time. Like I’ve said before, there is so much green produce around this time of year and a lot of it works great for blanching.

Over the years I’ve heard people worry a lot about nutrient loss with blanching like you might get with boiling vegetables. However when blanching, you’re generally only submerging your veggies in your water for about 1 minute. Given this, if there is nutrient loss, it’s pretty minimal and nothing compared to boiling for more extended periods of time.

There are however some tricks to blanching that are simple and go a long way in helping to preserve your greens bright and vibrant colors and crispy textures. Below are my 3 tips to being the bast at blanching that you can be.