Name: Tea-Wilted Greens with Summer Fruit and Goat Cheese
Yield: Serves 4
Ingredients: Salt and freshly ground black pepper to taste; 2 ripe nectarines, plums, or apricots, pitted and cut into wedges; Olive oil to drizzle; 5 ounces/140 grams mild, soft goat cheese, cut into cubes or rounds; 1 tablespoon/3 grams fresh ginger root, finely chopped; 1 cup/250 milliliters boiling water; 4 tablespoons/2 ounces dried China black tea leaves (Keemun or Yunnan); Fruity olive oil for wilting the greens, plus additional oil to drizzle over dish at serving time; 1½ pounds/700 grams assorted greens, tough stems or ribs removed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

About

This salad is perfect for those times when you wish to put a light summer dinner on the table yet not stay in the kitchen too long. Any greens, like Napa cabbage, will do, but Asian bok choi, kale, or tatsoi lend themselves best to this study in contrasts. A fruity China black tea, such as Keemun or Yunnan, stands up well to the assertive flavor of the greens. Some crusty whole grain bread and a bottle of sturdy red wine will round out the meal.