Greens with Ginger & Chile

• 1 to 1 1/2 pounds amaranth or other leafy greens
• 4 coin-size slices peeled fresh ginger
• 1 to 2 tablespoons oil
• Salt
• 1 fresh red or green chile, or 1 dried red chile

1. Sort the greens, removing any tough stems, and wash and drain the leaves.
2. Cut the ginger slices into a fine julienne, or chop them, or simply leave them as round slices.
3. Cover the bottom of a wok or generous skillet with a layer of oil, and heat over medium-high heat.
4. Add some salt to the oil, then add the ginger and the chile pod.
5. Any number of kinds of chile will do; it is for flavor, not heat.
6. If it is a fresh chile, make a slit in it to prevent it from bursting in the heat.
7. When the ginger begins to sizzle, stir it around and add the greens.
8. Use tongs to toss the greens to distribute the oil and flavorings and to keep the greens moving and cooking evenly.
9. Very tender greens will wilt and cook in 1 to 2 minutes.
10. For sturdier greens, reduce the heat and cover the pan for a few minutes to let them steam and wilt.
11. The greens are delicious served warm or at room temperature.

amaranth, fresh ginger, oil, salt, fresh red

Taken from www.epicurious.com/recipes/food/views/greens-with-ginger-chile-387371 (may not work)