These two quick and delicious pan-fried recipes make the most of garden or farmers’ market fare, including all the green tops of vegetables like green onions and garlic or even carrot tops, celery leaves and dill fronds. I discovered these recipes when my co-author, Seung Hee Lee, and I were developing and testing recipes for our cookbook, “Everyday Korean.
2 bunches whole green garlic — the green parts — or chopped kale, turnip greens, finely chopped green beans, cauliflower, or asparagus 1 3/4 cups warm water, plus more as needed1 teaspoon fish sauce or 1/2 teaspoon fine sea salt*Soy-Vinegar Dipping Sauce or hot chile paste, for serving • Pour enough oil to coat bottom of an 8-to-10-inch skillet by about a quarter inch — about 2 tablespoons depending on size of skillet — set over medium-high heat; the oil should dance and shimmer but not smoke. Test by adding some flour or a piece of bread, which should sizzle and brown quickly. When oil is hot, scoop one half of the batter into the very hot skillet and press down with the back of a spoon or spatula to make an even pancake.