Flash-Cooked Greens with Garlic

1. 1

   Tear the stems from the spinach.

2. 2

   If using other greens, cut away the tough ends.

3. 3

   Toss the greens in a colander and rinse thoroughly under cold running water.

4. 4

   Drain and place in a bowl near the stove.

5. 5

   Heat a wok or a skillet, add the oil, and heat until near smoking.

6. 6

   Add the greens and garlic and toss lightly with a spatula for about 20 seconds, then add the rice wine and salt and toss lightly over high heat about 1 minute or less, until the greens are slightly wilted but still bright green.

7. 7

   Scoop out the greens and garlic, leaving most of the liquid, and arrange on a serving platter.

8. 8

   Serve hot, at room temperature, or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.