The article discusses the simplicity of boiled vegetables, specifically Taiwanese tàng qīng cài, as an easy side dish. The author highlights their quick preparation method and how boiling maintains the vegetables' vibrant color and texture. They provide a variety of leafy greens that can be used, emphasizing the ease of seasoning after cooking, with options ranging from soy paste to chili crisp. The author encourages readers to embrace boiled vegetables as a complement to various meals, showcasing their adaptability and flavor potential.
In Taiwan, tàng qīng cài (燙青菜), or boiled greens, are a common side dish at hole-in-the-wall eateries.
Seasoning comes after cooking. Traditionally, boiled greens are topped with soy paste and minced garlic, Taiwanese braised pork gravy, or savory lard and fried shallots.
Boiled greens have become an easy way for me to round out my weeknight meals. I like to use leafy Asian vegetables.
Just boil them. Yes, I know 'boiled vegetables' might conjure a vision of bland, colorless cabbage that has been cooked to near mush.
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