Warm Winter Greens with 5 Spice Pancakes and Hoisin Sauce

Warm Winter Greens with 5 Spice Pancakes and Hoisin Sauce
Prep Time
10 mins.
Cook Time
15 mins.
Yield
4
Recipe by: John La Puma, MD, ChefMD®

These are fantastic, low calorie warming greens with eggy pancake strips, flavored and scented with Chinese spices.

Make This Recipe

Ingredients

4 Eggland’s Best eggs, large

2 large ripe bananas

1/2 teaspoon Chinese 5 spice powder

1 teaspoon salt, divided

2 teaspoons dark sesame oil, divided

1 Pound mixed cooking greens (e.g., swiss chard, turnip, mustard, collard, kale)

11/2 cups chopped yellow onion

8 ounces crimini mushrooms, stems and caps sliced thin

2 tablespoons hoisin sauce

2 tablespoons sesame seeds

Soy sauce (optional)

Sichuan peppercorn grind (optional)

Preparation

  1. Blend the eggs, bananas, 5 spice powder and 1/4 teaspoon of the salt. Heat a 9 or 10 inch nonstick skillet over medium-high heat. Add 1 teaspoon of the oil, swirling to coat pan. Add egg mixture; spread into a thin layer and cook 2 minutes or until bottom of pancake is set and the edges slightly browned. With a large spatula, carefully turn pancake; continue to cook 1 minute or until eggs are set. Set aside to cool.
  2. Rinse greens, but do not dry. Cut crosswise into 1/2 inch slices, discarding tough stems; set aside. Heat a Dutch oven over medium-high heat. Add remaining 1 teaspoon oil and onion; cook 3 minutes, stirring occasionally. Add mushrooms; cook 3 minutes, stirring occasionally. Add greens and hoisin sauce. Toss well; then cover and let steam for 11/2 minutes. Meanwhile, cut the egg pancake into 1/2 inch strips; cut strips into 2 inch pieces.
  3. Uncover and toss the wilted greens mixture with the remaining 3/4 teaspoon of salt. Add pancake pieces; toss well. Sprinkle sesame seeds overall, and use soy sauce and ground peppercorns to season, if desired. Transfer to serving plates.

Recipe Notes: A single cooking green, such as lancinato kale or rainbow swiss chard, can replace the mixture: be sure to strip the green from the stem and mince the stem fine, to yield extra fiber and texture in the dish.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 4
Calories 229
Fat 10g
Saturated Fat 2.5g
Cholesterol 185mg
Carbohydrates 30g
Dietary Fiber 5.6g
Protein 8.8g