Flash-Cooked Greens with Garlic

1. 1

   If using cabbage, kale, or Swiss chard, trim and coarsely shred.

2. 2

   Cut away tough ends from snow pea shoots, watercress, or other greens.

3. 3

   In a colander, rinse vegetables thoroughly under cold running water.

4. 4

   Drain or spin-dry and place in a bowl near the stove.

5. 5

   Heat a large nonstick skillet or a wok over high heat.

6. 6

   Add oil; heat until near smoking.

7. 7

   Add greens and garlic, and toss with a spatula for about 20 seconds.

8. 8

   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.

9. 9

   Scoop out greens and arrange on a plate.

10. 10

    Adjust seasoning to taste.

11. 11

    Serve hot, cold, or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.