Gingery Greens

If Satchel had his way, we would eat this every day. He LOVES these greens. The recipe is from Mark Bittman's How to Cook Everything.

Directions

1 pound kale, collards, or other greens

1 teaspoon minced garlic

2 teaspoons peeled and minced or grated fresh ginger (or 1 teaspoon ground ginger)

1 tablespoon soy sauce

1 teaspoon dark sesame oil

2 tablespoons olive oil

Directions

Wash the greens in several changes of water, if needed. Remove any stem thicker than ¼ inch diameter.

Steam or boil in medium saucepan over one inch of water for 10 minutes or more, till soft. Drain and rinse, and chop if you like.

Heat oil in large non-stick sauté pan, add garlic and cook for one minute—do not brown.

Add greens and cook, stirring occasionally for 3 minutes.

Add ginger and cook another minute.

Add soy sauce and sesame oil and remove from heat.