Warm Winter Greens with 5 Spice Pancakes and Hoisin Sauce
These are fantastic, low calorie warming greens with eggy pancake strips, flavored and scented with Chinese spices.
Make This Recipe
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)
- 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.
- 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.
- 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.
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