Easy Stir-fried Leafy Greens

Ingredients

• 1 lb dark leafy greens, such as: mustard greens, Chinese broccoli, large bok choy, chard, water spinach, dandelion greens (use 2 pounds), watercress (use 2 pounds), green choy sum, etc
• 2 tbsp sesame oil
• 3 cloves garlic, minced finely
• 1/2 inch cube ginger, grated
• 1 tbsp rice cooking wine, cooking sherry, or mirin
• 2 tsp soy sauce
• dash of maple syrup
• 1 tsp toasted sesame oil or chile-sesame oil (opt)

Instructions

1. Holding the greens together in bunches, slice into 1 or 2 inch wide sections. If the greens have any thick stems or bottoms, remove and place the stems in a bowl separate from the leafy green tops. Wash and dry both bowls of greens, and shake off any excess water.
2. In a large, nonstick skillet or wok, heat the sesame oil over medium-high heat. Add the garlic and ginger; cook, stirring constantly for 30 seconds.
3. Add the thick stems and stir-fry for about 1 to 2 min until stems begin to soften.
4. In another pan stir fry in olive oil (minimal) the wok strips (optional shake of maple syrup)
5. Add the leafy tops, stirring constantly for another 2 to 3 minutes, until the tops begin to wilt and soften. Sprinkle with cooking wine, soy sauce, sugar and chile-sesame oil If the leaves are very large and piled high in the pan, cover the pan for 1 to 2 min to sweat and wilt them so that they can be easily stir-fried. Stir to combine all the ingredients.
6. Stir-fry until the vegetables are bright green and the stems are tender but still slightly crisp. Remove from the heat and serve immediately.

Notes