Hot and Sour Greens by Dr Andrew Weil

• 1 lb greens (bok choy, kale or collards)
• 2 teaspoons expeller-pressed canola oil
• 2 large garlic cloves, minced
• 14 teaspoon hot red pepper flakes
• 14 teaspoon mustard powder
• 2 tablespoons rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon light brown sugar

1. Wash and drain greens, remove any tough stems, and slice leaves into 1/2-inch shreds.
2. Heat the canola oil in a skillet over medium heat.
3. Add the garlic and red-pepper flakes and stir-fry for one minute.
4. Add the greens along with the mustard and stir to coat with the spices.
5. Combine the rice vinegar, soy sauce and sugar and add to the greens in the skillet.
6. Cook covered over medium heat until vegetables are tender, about five minutes.

expellerpressed, garlic, hot red pepper, mustard powder, rice vinegar, soy sauce, light brown sugar

Taken from www.food.com/recipe/hot-and-sour-greens-by-dr-andrew-weil-218164 (may not work)