Gomen Recipe
steamed seasonal greens with garlic and ginger, 4 lb - this will serve 20 people as a SIDE
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Ingredients
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Greens
Aromatics & seasoning
Finishing
Method
Prep
- 1
Wash and trim greens
Thoroughly wash the greens in several changes of cold water to remove grit. Shake off excess water and trim any tough stems; for large-stemmed greens (mustard, chard), remove or halve stems and chop leaves into roughly 1- to 2-inch pieces. Measure 4 lb total cleaned greens.
- 2
Prepare aromatics
Peel and mince the garlic (about 8 cloves). Peel and julienne or grate the ginger to yield about 4 tablespoons. Slice scallions thinly if using. Toast sesame seeds in a dry skillet over medium heat until fragrant, then set aside.
Cooking
- 3
Steam the greens
Set up a large steamer basket over a pot of simmering water (use a wide pot or two batches if necessary). Add greens in loosely packed batches — they will wilt significantly. Cover and steam for 3–6 minutes per batch, until wilted but still bright green and tender. Remove each batch, drain briefly in a colander, and press gently with the back of a spoon or use a clean kitchen towel to squeeze out excess moisture. Transfer steamed greens to a large mixing bowl.
- 4
Make garlic-ginger sauce
In a medium sauté pan or wok, heat 6 tablespoons neutral oil over medium heat until shimmering. Add minced garlic and grated/julienned ginger and gently sauté for 30–60 seconds until fragrant but not browned. Stir in light soy sauce, rice vinegar, sugar, salt, and red pepper flakes (if using). Cook 30 seconds more to meld flavors, then remove from heat. Taste and adjust seasoning — add up to 1 tsp more salt or 1 tbs soy if desired.
- 5
Combine
Pour the warm garlic-ginger sauce over the drained steamed greens. Toss gently but thoroughly so the greens are evenly coated. If the mixture seems dry, add 1–2 tablespoons of the reserved steaming liquid or an extra tablespoon of oil. Stir in toasted sesame oil for aroma.
- 6
Finish and garnish
Transfer the dressed greens to a serving platter. Sprinkle toasted sesame seeds and sliced scallions over the top. Allow to rest 5–10 minutes so flavors meld; serve warm, at room temperature, or chilled as desired.