Tatsoi purée

This recipe is so flexible. You can substitute for whatever you don't have with whatever you do have. 

INGREDIENTS

1/2 cup cilantro

• 1/2 cup parsley

• 1/2 cup basil

• 3 cups greens! (Tatsoi summer spinach, regular spinach, kale, bok choi, swiss chard, etc.)

• 1-2 cloves garlic, peeled (or two garlic scapes)

• 1-2 Tbsp peeled and chopped fresh ginger

DIRECTIONS

Wash all the herbs and greens.  Blanch the herbs and greens in a pot of boiling water for about 30 seconds. Cool ASAP in a bowl of ice water. Drain. Blend garlic and ginger until you have a smooth, dark green purée. If it’s too thick, add a little water, about 1 tablespoon at a time. Pour purée into an ice cube tray and freeze.

To use in fried rice, add a few cubes to the pan once the vegetables and any other protein are cooked and the rice is translucent; keep stirring as the cubes melt and coat the rice. Season and serve.

Use the Recipe Nutrition Calculator from Whisk here.