super greens

These budget-friendly muffins are packed with broccoli, spinach and peas, and are a delicious way to sneak more vegies into your kids' diet.

Super-greens muffins recipe

tsp extra virgin olive oil

brown onion, finely chopped

shortcut bacon rashers, trimmed, finely chopped

baby spinach, chopped

wholesome blend self-raising flour

baby peas

basil leaves

broccoli, trimmed, finely chopped

extra virgin olive oil

milk

plain Greek-style yoghurt

zucchini, grated, squeezed of excess liquid

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Braised kale is a simple way to tenderize and deepen the flavor. The greens first saute to maximize the aromatics in the dish then get covered and simmer.

Braised Kale

kale (about 4 large leaves (7 to 8 cups chopped))

olive oil (divided)

red onion (¼-inch dice)

garlic

red pepper flakes

vegetable stock

soy sauce

black pepper

rice vinegar

Kosher salt (as needed for seasoning)

Remove the stems and chop leaves into 3-inch pieces.

Thoroughly wash the kale and drain, it does not need to be completely dry.

Heat a large dutch oven over medium heat.

Add two tablespoon olive oil, once hot add the onion and saute until softened and lightly browned, 3 to 4 minutes.

Add garlic and chili flakes, cook until fragrant, 1 minute.

Heat 2 tablespoons of olive oil, then add half of the kale and cook until just beginning to wilt, 1 minute.

Add the rest of the kale and cook until wilted, 1 minute.

Add vegetable stock, and soy sauce, stir to combine.

Cover the pot and reduce heat to medium-low.

Cook, stirring occasionally every 5 to 10 minutes, until greens are tender, 25 to 35 minutes.

Remove the lid and then increase the heat to medium-high.

Cook and occasionally stir until most of the liquid has evaporated and greens start to sizzle, about 8 to 10 minutes.

Turn off the heat and stir in rice vinegar and black pepper.

Taste and add more salt and pepper as desired.

Panda Express Super Greens (a mix of kale, cabbage, and broccoli) is a beloved side dish from the popular chain. Here&#039;s how to make it!

Panda Express Super Greens

Taiwanese flat cabbage ((or green cabbage, roughly chopped))

curly kale ((stems

broccoli florets

neutral oil

garlic ((roughly chopped or sliced))

salt

water

vegetarian oyster sauce

Wash and prep your cabbage, kale, and broccoli. We usually soak our vegetables in a large stainless steel mixing bowl of cold water, changing out the water 1-3x and letting the vegetables drain in a colander while we prepare the other ingredients.

Heat your wok or large/deep skillet over high heat. When it starts to lightly smoke, add the oil, followed by the broccoli. Cook for 1-2 minutes.

Add the garlic, followed by both the cabbage and kale. Stir to combine, and sprinkle with salt. Stir-fry, using your wok spatula to mix the vegetables so they get contact with the hot sides of the wok.

As the liquid starts to dry out, pile the vegetables in the center of the wok, add a ¼-½ cup of water. If your pan has trouble maintaining high heat, stick to the low end of the range. Cover and let steam for 2 minutes.

Add the vegetarian oyster sauce, if using. Stir to combine and salt to taste once again if needed. If you like your vegetables more well-done, cook for another minute or so.

Transfer to a plate and serve with your favorite Chinese dishes!

Kaitlin, thanks for the positive review about Panda Express.  It is one of my favorite, affordable and generally nutritious go to's when I get tired of eating my cooking.  Yesterday, I had a craving for their bigger plate: super greens + teriyaki chicken.  It was my second PE crave in less than one week.  I have thousands of points but have never cashed any in.   It was also one day before my retirement check popped in my account and I would have to sofa dive to find enough coin to buy a couple of their spring rolls.  PE doesn't do it for free.  I have been a regular fan of WoL for years.  Houston is a very diverse metropolis with large populations of Chinese, Vietnamese, Thai and other groups.  Sadly, compared to my old stomping grounds in Flushing NY (I worked for years at colleges on Kissena Blvd. a couple of blocks off Main Street and in Manhattan), the number of really good restaurants that present regional cuisines that are not tuned to South Texas tastes are few in number and distant from us.  My favorite, MaMa's Kitchen sold out to a Korean family early this year (*sad*).  And, I have yet to find a take out place that compares to those that I enjoyed before we retired here.  My wife  (who studied at Peking University) loves the fried chicken wings,  Shanghai Noodles, many tofu based recipes and soups. You all make us smile.

This was really good.  So simple to make!  Used Napa cabbage since it was what I could find. Took a bit longer for the liquid to cook down, but not a problem.  Never have eaten at a Panda Express, none around where I live.  Don't need one now!  Love your website.

Wow Kaitlen. This recipe was a gamechanger for me, and it made me do a deep dive on a lot of your other content, which is all fantastic, but I keep coming back to this one. I think its really adaptable too. For todays version, I added dried red chilies, peanuts and bacon in the beginning to make it a whole meal. (didnt have time for kung pao, so I added some of those ingredients here!) and I swapped collards for kale because that's what I had. Delicious!

Super delish and so easy! Deceptively simple and fast but so good. The combo of veggies is great. I've never had the Panda Express version. Now there's no need to because I'm sure I'll be disappointed. I blanched the broccoli and added it last in the stir fry process instead of first.

Never eaten at Panda Express but saw this on someone’s lunch plate, looked it up online and wham!  Love it as written and will also try some of other commenter’s suggestion, shrimp!etc.  Such a tasty recipe!  Thanks!

I tried Panda Express’s Super Greens for the first time a couple of weeks ago. I Googled the recipe, came across this one and made it tonight. It was so delicious. It was almost a meal by itself. I didn’t use all my cabbage &amp; kale, so I’ll make it again this week. Just have to get more broccoli. Thanks for sharing. ☺️

There's nothing wrong with "Chinese American" food culture – with the exception of Native Americans, the entire U.S. is a nation of immigrants.  People arriving here from elsewhere have had to adapt their beloved recipes to the ingredients available to them.  It's the nature of evolution, &amp; there's no culture or nation where food &amp; recipes are exempt from that.  Aren't there *millions* of comments on recipe sites where the person commenting tells all about how they substituted ingredients or changed measurements?  Don't we build on ideas that we got from somewhere else?  

I for one certainly wouldn't judge or "call you out" for eating at or developing a recipe from a chain like Panda Express.  If something is good, then let's eat it!  :-)

These are so easy and SO good. I was pretty lazy - I did them in my soup pot because I was using the wok for another dish and I was not at all careful about making sure they stir-fried evenly before the steaming step, and everything still came out absolutely delicious!

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Super-greens muffins recipe

Braised Kale

Panda Express Super Greens

Top 3 super greens recipes from across the web

The most viewed super greens recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Super-greens muffins recipe

Braised Kale

Panda Express Super Greens

The most viewed super greens recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine