This Panda Express Super Greens recipe brings vibrant, nutrient-packed greens to your table in just 15 minutes. Crisp kale, tender broccoli, and savory cabbage come together in a garlicky, umami-rich stir-fry that’s as satisfying as it is healthy. Each bite delivers a delightful crunch, balanced by a hint of sweetness and a touch of warmth from the garlic.
Packed with 6g of fiber and a powerhouse of vitamins, this dish is a guilt-free way to enjoy bold Asian flavors. The tender greens soak up the savory sauce, while the quick cook time ensures they stay bright and fresh. Perfect as a side or a light main, it’s a flavorful, wholesome addition to any meal.
Fresh and Flavorful Ingredients
- 1 Tablespoon butter (unsalted recommended for better control of sodium)
- 1 Tablespoon toasted sesame oil (adds a nutty flavor; substitute with olive oil if unavailable)
- 1½ Tablespoons fresh grated ginger (use a microplane for best results; substitute ½ teaspoon ground ginger if fresh isn’t available)
- 2 garlic cloves, minced (fresh is best, but ½ teaspoon garlic powder can work in a pinch)
- 3 Tablespoons low sodium soy sauce (or tamari for a gluten-free option)
- 4 cups broccoli (cut into bite-sized florets)
- ½ head green cabbage, roughly chopped (about 4 cups; substitute with Napa cabbage for a milder flavor)
- 4 cups kale, roughly chopped (remove tough stems; baby kale works too)
- ¼ cup vegetable stock or water (stock adds extra flavor, but water works fine)
- 2 Tablespoons sesame seeds (for garnish; toast them lightly for extra flavor)
Simple Step-by-Step Instructions
- Make the sauce: In a large skillet over medium-high heat, melt the butter. Add the sesame oil, ginger, and garlic. Sauté for 1-2 minutes until aromatic. Whisk in the soy sauce and set aside.
- Cook the veggies: Add the broccoli to the skillet and sauté for 2 minutes. Next, add the cabbage and kale, stirring to combine. Pour the vegetable stock or water over the veggies and cover the skillet with a lid. Cook for 5 minutes, stirring occasionally, until the broccoli is fork-tender and the greens are vibrant and slightly wilted.
- Serve: Transfer the cooked greens to a serving dish. Garnish with sesame seeds and serve warm as a side or over rice for a complete meal.
Customize Your Greens with Sauce and Toppings
While this recipe already includes a flavorful sauce, you can easily customize it to suit your taste. Try adding a splash of rice vinegar or hoisin sauce for a tangy or sweet twist. For extra crunch, sprinkle chopped peanuts or crispy fried onions on top. If you love heat, a drizzle of sriracha or chili oil will give your greens a spicy kick!
Perfect Pairings: Serving Suggestions
This dish pairs beautifully with steamed jasmine rice or quinoa for a complete meal. For a protein boost, add grilled chicken, tofu, or shrimp. If you’re serving it as a side, it complements dishes like orange chicken or beef and broccoli perfectly. Don’t forget to garnish with extra sesame seeds for a finishing touch!
Quick Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm the greens in a skillet over medium heat with a splash of water or vegetable stock to keep them moist. Avoid microwaving, as it can make the veggies soggy. For longer storage, freeze in portion-sized containers for up to 2 months.
Time-Saving Hacks for Busy Cooks
To save time, prep your veggies ahead of time! Chop the broccoli, cabbage, and kale a day or two in advance and store them in separate containers in the fridge. You can also use pre-minced garlic and pre-grated ginger to skip the chopping step. If you’re really in a rush, swap fresh kale for pre-washed, bagged kale to cut down on prep time.
Recipe Variations to Try
Feel free to mix up the veggies! Swap broccoli for broccolini or asparagus, and replace cabbage with bok choy or Brussels sprouts. For a nuttier flavor, use coconut aminos instead of soy sauce. If you’re avoiding dairy, substitute the butter with olive oil or vegan butter. The possibilities are endless!
Panda Express Super Greens Recipe
Equipment
- large skillet
Ingredients
- 1 Tablespoon butter
- 1 Tablespoon toasted sesame oil
- 1½ Tablespoons fresh grated ginger
- 2 cloves garlic, minced
- 3 Tablespoons low sodium soy sauce
- 4 cups broccoli
- ½ head green cabbage, roughly chopped
- 4 cups kale, roughly chopped
- ¼ cup vegetable stock, or water
- 2 Tablespoons sesame seeds, for garnish
Instructions
- Make the sauce. In a large skillet over medium-high heat, melt the butter. Add the sesame oil, ginger, and garlic and sauté until aromatic. Whisk in the soy sauce.
- Cook the veggies. Add the broccoli to the skillet followed by the cabbage and, finally, the kale. Pour the water over the veggies and put a lid on the skillet. Cook for 5 minutes or until the broccoli is fork-tender, stirring every couple of minutes.
- Serve. Serve warm garnished with sesame seeds.