Crab with greens

 

Side dish

Crab with greens

Adapted from “A Taste of Thailand” by David Scott and Kristiaan Inwood (Rider, 1986), this dish is good as a starter or a side dish with rice or noodles.

2 tablespoons vegetable oil

4 garlic cloves, crushed and coarsely chopped

8 ounces cooked or canned crab meat, shredded

1 pound baby spinach or bok choy, coarsely chopped

2 tablespoons fish sauce or soy sauce

Heat the oil over medium-high in a large skillet or wok. Fry the garlic until golden. Add the crab and stir-fry a minute. Add the greens and fry until they start to wilt. Add the fish sauce and season with black pepper to taste. Reduce heat to low, cover pan and simmer a few minutes, until greens are tender. Makes 4 servings.

Per serving: 124 calories (44 percent from fat), 6 g fat (.7 g saturated, 2.5 g monounsaturated), 50 mg cholesterol, 11.8 g protein, 5.5 g carbohydrates, 2.7 g fiber, 1252 mg sodium.

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