Take your greens to new heights with this Panda Express Super Greens copycat recipe.
It’s just as good as the real deal and good for you. The way the umami sauce envelopes the veggies will have the whole family saying “more please”!
Panda Express Super Greens
Panda Express launched this low-carb dish back in January 2019. Since then, I’ve been obsessed with these greens.
It’s packed with broccoli, kale, and cabbage in a gingery, garlicky, umami sauce.
The sauce is so good, you completely forget you’re eating a plate full of superfoods!
Ultra-healthy and quick, these green vegetables are ready in just 10 minutes.
Serve it as a side dish, taco filling, or even a pizza topping. It’s so versatile, the possibilities are endless.
Ingredients
What I love is you only need eight ingredients to make this copycat Panda Express recipe.
Here’s the list:
- Kale: The super-green that makes this dish super nutritious and delicious! You can use any variety of kale, such as Tuscan or lacinato. Remove the tough stems and chop them into bite-sized pieces for easier eating.
- Broccoli: Another nutrition-packed green that adds a different texture. Slice the broccoli into florets.
- Green Cabbage: Chopped roughly, so it’s easier to chew. Napa cabbage works, too.
- Butter: For sauteeing the vegetables in. Use vegetable oil for a Paleo-friendly dish.
- Garlic: Mince it for maximum flavor.
- Ground Ginger: A little bit of spice goes a long way!
- Crushed Red Pepper: For a bit of a kick. Add as much or as little to suit your taste.
- Soy Sauce: Use gluten-free or coconut aminos for a Paleo-friendly dish.
Tips for the Best Greens
If you really want to elevate this simple super greens dish, follow these tips:
- Cut the bitterness with citrus. Greens tend to be a little bitter. So I like to add a splash of apple cider vinegar or lemon juice while cooking.
- Amp up the flavor. Drizzle sesame oil over the cooked greens and top with sesame seeds. For an Italian twist, add sun-dried tomatoes and toasted pine nuts. If you prefer Greek, add kalamata olives, feta cheese, and oregano.
- Make it vegan. Just use avocado or any vegan butter instead of regular butter.
- Try other green veggies. Use collard greens, Swiss chard, bok choy, spinach, or mustard greens instead of kale. You can also swap green cabbage with Napa, savoy, or red cabbage. Instead of broccoli, use Brussels sprouts.
- Kick up the heat. Just add cayenne pepper or Sriracha.
- Give it a protein boost. Add tofu, chickpeas, chicken, beef, or shrimp.
- Balance the umami with sweetness. Just mix in a little sugar or honey.
- Prep before you cook. Be sure to prepare the ingredients before you start. Once the garlic and ginger hit the pan, it won’t take long before they cook.
Other Uses for Greens
Aside from eating this dish as-is, you can also use it in many ways.
For instance, you can mix the greens with carbonara or Fettucine Alfredo to make a healthier pasta dish.
Want an indulgent dinner that’s also nutritious? Use these greens as a pizza topping.
Or, make a healthy stir-fry by combining this dish with rice or quinoa!
You can also use them as stuffing! Baked chicken breast halves have never been tastier.
Make your tacos and quesadillas a bit healthier by adding Super Greens in the filling.
Serving Ideas
Panda Express Super Greens tastes great with any meat dish. I’m talking pork chops, fried chicken, steak, and baked salmon.
For a hearty vegetarian meal, simply serve this dish with a bowl of rice. Or, just top it with fried tofu for a healthy dinner.
How to Store Panda Express Super Greens
Don’t let the leftovers go to waste! Store them properly now and enjoy a quick dish later.
- To Store: Place the leftovers in a sealable container and refrigerate for up to 4 days.
- To Freeze: Freeze them in an air-tight container, then thaw in the fridge.
- To Serve: Reheat leftovers in a pan over medium-low heat until thoroughly warmed.
Panda Express Super Greens
8
servings5
minutes5
minutesIngredients
6 cups roughly chopped kale, lightly packed
4 cups broccoli florets
4 cups roughly chopped green cabbage
2 tablespoons butter
1 to 2 cloves garlic, minced
1/2 teaspoons ground ginger
1/4 teaspoon crushed red pepper, more if desired
2 tablespoons gluten-free soy sauce
6 tablespoons of water
Instructions
- Rinse the kale, broccoli, and cabbage and pat dry with towels. Divide the broccoli into smaller pieces; chop the kale and cabbage coarsely.
- Melt the butter in a saucepan over medium-high heat. Add the garlic, ginger, and red pepper, and stir constantly until the garlic is tender, about 1 minute.
- Stir in the soy sauce and water and cook for 30 seconds.
- Stir in the kale, broccoli, and cabbage until well-coated. Cover the pot and cook for 3 to 4 minutes. Give the greens one last stir before removing them from heat.
