This dish reminds me of Michael Pollan’s dictum: Eat food. Not too much. Mostly plants. In this next recipe adapted from Cook’s Country magazine, I decided to substitute Chinese sausage for the andouille and to use pak boong or morning glory for the greens. The Chinese sausage (fah chung in Chaimaicanese) added sweetness and texture. The vinegar added a sour note that balanced the garlic and the sweetness.
Garlicky Pak Boong with Chinese Sausage
Prep time: 15 minutes
Cook time: 3-4 minutes
1 tablespoon vegetable oil (I used rice bran oil)
3 ounces Chinese sausage, halved lengthwise and cut into 1/4-inch chunks (Cook’s Country recommends andouille, kielbasa or chorizo)
1/2 yellow onion, sliced thin (Cook’s Country recommends red onion for contrast)
3 garlic cloves, minced or pressed
2 pounds pak boong or morning glory (Cook’s Country recommends beet greens, Swiss chard, or curly leaf spinach) I cut the pak boong into 3 inch lengths
2 tablespoons cider vinegar
Salt and pepper
1. First brown the sausage in oil. Add the onion and cook until wilted. Add the garlic and cook until fragrant.
2. Add greens and vinegar to pot and cook covered, stirring occasionally, until greens are wilted
and have released their juices, about 3 minutes. Remove lid and increase heat to high. Cook until liquid evaporates,2 to 3 minutes. For the pak boong cook until the vegetable turns a dull green. Season with salt and pepper. Serve.