Flash-Cooked Greens with Garlic

• 1 lb. fresh greens (Chinese cabbage, Savoy cabbage, kale, Swiss chard, snow pea shoots, watercress, etc.)
• 1 tsp. extra-virgin olive oil
• 1 tsp. minced garlic
• 2 tbsp. rice wine or sake
• .13 tsp. salt

1. If using cabbage, kale, or Swiss chard, trim and coarsely shred.
2. Cut away tough ends from snow pea shoots, watercress, or other greens.
3. In a colander, rinse vegetables thoroughly under cold running water.
4. Drain or spin-dry and place in a bowl near the stove.
5. Heat a large nonstick skillet or a wok over high heat.
6. Add oil; heat until near smoking.
7. Add greens and garlic, and toss with a spatula for about 20 seconds.
8. Add rice wine and salt; toss lightly over medium-high heat for 1 minute or less, until greens are slightly wilted but still bright green.
9. Scoop out greens and arrange on a plate.
10. Adjust seasoning to taste.
11. Serve hot, cold, or at room temperature.

fresh greens, extravirgin olive oil, garlic, rice wine, salt

Taken from www.delish.com/recipefinder/flash-cooked-greens-garlic-recipe (may not work)