Greens with Ginger & Chile

1. 1

   Sort the greens, removing any tough stems, and wash and drain the leaves.

2. 2

   Cut the ginger slices into a fine julienne, or chop them, or simply leave them as round slices.

3. 3

   Cover the bottom of a wok or generous skillet with a layer of oil, and heat over medium-high heat.

4. 4

   Add some salt to the oil, then add the ginger and the chile pod.

5. 5

   Any number of kinds of chile will do; it is for flavor, not heat.

6. 6

   If it is a fresh chile, make a slit in it to prevent it from bursting in the heat.

7. 7

   When the ginger begins to sizzle, stir it around and add the greens.

8. 8

   Use tongs to toss the greens to distribute the oil and flavorings and to keep the greens moving and cooking evenly.

9. 9

   Very tender greens will wilt and cook in 1 to 2 minutes.

10. 10

    For sturdier greens, reduce the heat and cover the pan for a few minutes to let them steam and wilt.

11. 11

    The greens are delicious served warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.