Brèdes Sautées (Bred Soté)
The Quirky Foodster Team
Ingredients
- Leafy greens (watercress, spinach or chou chou leaves), washed and roughly chopped — 400 g (14 oz)
- Garlic, minced — 2 cloves
- Grated ginger — 1 tsp
- Oil — 1 tbsp
- Salt and pepper — to taste
Method
- Heat the oil in a frying pan or wok over medium-high heat.
- Add the garlic and ginger, sautéing for 30 seconds until fragrant.
- Add the chopped greens and stir-fry for 3–5 minutes until just wilted and tender.
- Season with salt and pepper and serve immediately.
Introduction: Quickly sautéed leafy greens with garlic and ginger, a simple, healthy side dish that appears alongside most Mauritian family meals.
Cultural Background: Reflecting the same love of leafy greens as the soup version, this sautéed preparation is a common, fast way Mauritian households add vegetables to the table alongside rice and curry.
Tips: Cook the greens quickly over higher heat to preserve their colour and texture. Don’t overcrowd the pan — cook in batches if needed for even wilting.
Variations: Add a splash of soy sauce for extra savoury depth. Toss in a few chopped chillies for heat.
Storage: Best eaten fresh; refrigerate leftovers in an airtight container for up to 1 day.
Reheating: Reheat briefly in a hot pan for 1–2 minutes, though the texture is best when freshly made.
Nutrition: Per serving (approx.): 60 kcal, 2 g protein, 4 g fat, 5 g carbohydrate.
FAQs:
Q: What greens work best?
A: Any tender leafy green available locally works, from watercress to
Q: Can this be made ahead?
A: It’s best made fresh just before serving, as the greens lose their
- Leafy greens (watercress, spinach or chou chou leaves), washed and roughly chopped — 400 g (14 oz)
- Garlic, minced — 2 cloves
- Grated ginger — 1 tsp
- Oil — 1 tbsp
- Salt and pepper — to taste
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