I love eating sauteed greens with dressing. By adding thin sliced boiled pork or shredded chicken breast on top of the sauteed greens, you can create a complete satisfying meal.
This recipe is particularly useful when I have many different kinds of leftover greens in my refrigerator. As I am a member of CSA, it happens often. Here, I used chopped radish greens and spinach, and sliced radishes, but you can use kale, escarole, collard greens, mustard greens, or almost any kind of greens.
You can use balsamic vinaigrette or simple oil and vinegar dressing, but umeboshi dressing gives a little twist of flavor.
Ingredients (for 2 servings)
- 1/3 lb thinly sliced pork
- Green vegetables
- 1 tbsp oil
- a pinch of salt
- 2 pickled plums (for dressing)
- 2 tbsp olive oil (for dressing)
- 2 tbsp apple cider vinegar (for dressing)