Boiled Greens with Preserved Duck Eggs Recipe

Boiled Greens with Preserved Duck Eggs Recipe

Adapted from Revolutionary Chinese Cookbook by Fuchsia Dunlop.

  • Yield:four as a side dish
  • Active time: 20 minutes
  • Total time:20 minutes


  • 8 ounces amaranth greens (or 16 ounces spinach)
  • 2 preserved duck eggs
  • 1 cup stock or water
  • 4 garlic cloves, smashed
  • 2 tablespoons cooking oil


  1. 1.

    Pick though the amaranth greens for the tough stalks. Wash and set aside.

  2. 2.

    Peel the preserved duck eggs and cut the eggs into 8 segments each.

  3. 3.

    Heat the wok over high heat. Add the oil and garlic and stir-fry until the garlic begins to brown. Add the amaranth greens and stir-fry until the leaves are wilted and the stalks are tender.

  4. 4.

    Add the stock or water and bring to a boil. Add the eggs and boil for a minute until just beated through, adding salt to taste. Serve in a bowl.