Weekend recipe: Jamie Oliver’s Jiggy Jiggy greens

We are card-carrying members of the Jamie Oliver fan club around these parts and have been since the first time he whacked up anything in the kitchen.

I even sat front row in the mid ’90s at the first-ever live shows he did in Australia. We own some of his cookware AND every cookbook he’s ever published.

So it was no surprise to Mr SY that the minute Jamie’s 15 Minute Meals hit the bookstores, we were on it.

The appeal – apart from Jamie’s philosophy of good food and fab flavours prepared with a minimum of fuss – was that if these were 15 minute meals then maybe we’d have some chance of getting food on the table in under an hour.

We were basing this on our attempts at his 30 minute meals which averaged about 90 minutes on a good night … and that was leaving off the dessert!

Anyhoo, we’ve cooked quite a few dishes from this latest offering and have firm favourites: Chorizo and Squid with Greek-Style Couscous Salad (we swap out the couscous with quinoa), Sticky Kicking Chicken with Watermelon Radish Salad and Crunchy Noodles and Seared Asian Tuna with Coconut Rice and Jiggy Jiggy Greens.

It’s those Jiggy Jiggy Greens that I’m putting front row and centre here. Because they are so damn good. Apart from edamame and wakame, these are the only greens that the entire tribe is happy to eat … without protest.

I think it’s a combination of the flavour and the texture that comes from processing or finely slicing the greens before cooking.

We’ve also altered the recipe slightly by adding in chilli and swapping Teriyaki sauce for Megachef gluten-free oyster sauce (no MSG, artificial colours or flavours … here on the Sunshine Coast I buy mine at Get Fresh, Cotton Tree). Vegetarians stick with a good quality Teriyaki sauce.

Serve up as a side to any Asian dish … or even as a barbecue side to marinated beef, fish or chicken.

Yum.

Ingredients

(serves 4-6 as a side dish)

Method

1. Blitz chilli and garlic in food processor.

2. Heat sesame oil in pan, add chilli and garlic.

3. Roughly chop pak choy (or bok choy), asparagus and brocolini.  Add to food processor or Thermomix and chop until just on fine side of chunky. In the Thermomix, this is usually 2-3 seconds on speed 5. Watch not to go too far and mush it. If you don’t have a processor, then finely slice the vegetables.

4. Add greens to the pan and move around for a couple of minutes before seasoning with the oyster sauce.

5. Remove from heat and serve.

How do you like to serve up your greens? Have you tried this recipe?

PS. That gorgeous purple bowl above? The lovely people at Dinosaur Designs sent it to me as a gift. It was just begging to be contrasted with green, don’t you think?