Asian Greens with Nahm Jhim dressing

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Asian greens equivalent to about 3 ½ bunches of greens
  • 1 bunch of gai larn – Chinese broccoli
  • 1 bunch Choy sum – Chinese flowering cabbage
  • 1 bunch bok choy – pak choy
  • ½ bunch of kohlrabi
  • 2-3 Birds Eye Chillis
  • 4 French shallots or if you cannot find these use 2 red onions finely sliced
  • 2 cloves of garlic
  • roots of one bunch of coriander (large bunch so you can use 2 if small in size)
  • 1/3 cup lime juice
  • 1/3 cup fish sauce
  • 85g palm sugar (this is a great asset for your pantry as you can use it in Asian cooking however if you would like to substitute it for local product try 1 large tablespoon of honey
Additional if you choose – 2 passionfruit pulp removed To serve:
  • bunch of mint
  • coriander leaves ( these will be the leaves of the roots that you are using above)
  • small knob of ginger

4356393214_7f92f2aa62_zWash your greens and then chop of the end. Add the leaves and stalks to boiling water for a few minutes and then drain well. If you do not drain well you will dilute your dressing and also the greens lose their crispness. Place your chilli, shallots and roots in a container and grind well. You can use a food processer however I find a mortar and pestle is better and you waste less. Then add the palm sugar wand continue grinding until dissolved. If you are trying the honey version blend this in. Stir in your fish sauce, palm sugar (honey) and lime juice and if you choose to add the passion fruit pulp. Taste to see that you have the balance of flavours right sweet, sour and salty. Arrange your greens on a platter, drizzle with your dressing and then add the chopped mint and the leaves of the coriander along with a small knob of finely chopped ginger. Enjoy.

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