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Sauteed Asian Greens with Black Garlic Vinaigrette & Herdman’s Cheese
- Jenn
- May 10
- 2 min read
Everything in this dish comes together quickly, letting the vegetables stay vibrant, tender, and full of texture. It’s the kind of side dish that works with almost any meal, but is satisfying enough to stand on its own over rice.
Ingredients
Serves 4 as a side dish or 2 served over rice as a meal
From the Market
1 shallot
8 radishes
1–2 heads pac choi
1 bunch chijimisai
2 tablespoons olive oil
3 tablespoons black garlic vinaigrette
Shaved Herdman’s cheese
Salt and freshly cracked black pepper
Blue Moon Farms Rice (optional)
Instructions
1. Prepare the Vegetables
Cut shallot in half and slice into thin strips
Remove greens from radishes and slice radishes into ½-inch rounds
For the pac choi and chijimisai:
Cut stems into thin bite-sized pieces
Wash thoroughly
Cut greens into larger bite-sized pieces
Keep stems and greens separated while prepping.
2. Start the Sauté
Heat a large sauté pan over medium-high heat.
Add olive oil.
Add shallots and cook for about 30 seconds.
Add radishes and cook another 30 seconds.
Add the chopped stems and cook for about 1 minute.
3. Finish the Greens
Add the greens and cook until just wilted.
Season with salt and pepper.
Add black garlic vinaigrette and toss well to coat everything evenly.
4. Serve
Transfer to a serving dish and top with shaved Herdman’s cheese.
Serve warm.
To Make It a Meal
This works beautifully alongside:
Grilled chicken
Fish
Steak
Pork
Or serve it over Blue Moon Farms rice for a simple meal for two.
How to Think About This Dish
This is quick cooking at its best.
The radishes soften but keep their bite
The stems stay crisp
The greens wilt into the vinaigrette
The cheese adds richness against the sharp black garlic
It’s layered without being complicated—just a hot pan, good vegetables, and attention.
Market Tip
The exact mix of greens can shift with the season. Once you understand the method, you can make this with whatever looks best at the market that week.