Ingredients
1lbfresh greens,(Chinese cabbage, Savoy cabbage, kale, Swiss chard, snow pea shoots, watercress, etc.)
1tspextra-virgin olive oil
1tspgarlic,minced
2tbsprice wine or sake
tspsalt
Preparation
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.
