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
- If using cabbage, kale, or Swiss chard, trim and coarsely shred.
- Cut away tough ends from snow pea shoots, watercress, or other greens.
- In a colander, rinse vegetables thoroughly under cold running water.
- Drain or spin-dry and place in a bowl near the stove.
- Heat a large nonstick skillet or a wok over high heat.
- Add oil; heat until near smoking.
- Add greens and garlic, and toss with a spatula for about 20 seconds.
- 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.
- Scoop out greens and arrange on a plate.
- Adjust seasoning to taste.
- 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)