Created by: Executive Chef Kevin Hermann
Cook Time: 15 mins, Prep Time: 25 mins, Serves: 3-4
¼C Extra Virgin Olive Oil (EVOO)
5ea Garlic Cloves, Peeled, Minced
2ea Shallots, Minced
3ea Sweet Carmen Peppers, Small Dice
1T Ginger, Peeled, Minced
2T Parsley, Chopped
½lb Tatsoi, Split, Cut into Medium Chunks
½C White Wine, Dry
Sea Salt & Black Pepper
1. In a large sauté pan over medium heat add the EVOO and butter. Allow butter to melt.
2. Add garlic, shallots, peppers and ginger. Cook until the peppers are tender. Add the parsley and allow it to wilt.
3. Add the tatsoi and stir to incorporate. Add white wine and cover with a lid. Turn heat to medium-low and allow tatsoi to steam for 3-4 mins. Uncover and cook until white wine is reduced by ¾.
4. Season with sea salt and black pepper.
Serve with grilled salmon.