Tender Greens With Asian Flavors

• 2 teaspoons sesame seeds, toasted
• 2 teaspoons rice wine vinegar
• 2 teaspoons sugar
• 1 1/2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 medium garlic cloves, minced
• 1/2 teaspoon hot pepper flakes
• 2 tablespoons vegetable oil
• 2 pounds tender greens, such as spinach, beet greens, or Swiss chard, cleaned and stemmed (do not dry)

1. In small skillet over medium heat, toast the sesame seeds until fragrant, 2 to 3 minutes; transfer to a small bowl.
2. Mix vinegar, sugar, soy sauce, and sesame oil together in a small bowl; set aside.
3. Heat garlic and red pepper flakes with vegetable oil in a large saute pan or dutch oven over medium-high heat. When garlic sizzles and starts to turn golden add wet greens. Cover and cook, stirring occasionally, until completely wilted but still bright green, 3 to 5 minutes. Uncover and cook until most of liquid evaporates, about 2 minutes longer. When liquid has almost evaporated, add vinegar mixture and saute until almost evaporated, about 1 minute more. Sprinkle sesame seeds over greens and serve immediately.

sesame seeds, rice wine vinegar, sugar, soy sauce, sesame oil, garlic, hot pepper, vegetable oil, tender greens

Taken from www.epicurious.com/recipes/member/views/tender-greens-with-asian-flavors-52338861 (may not work)