Hot and Sour Greens by Dr Andrew Weil

1. 1

   Wash and drain greens, remove any tough stems, and slice leaves into 1/2-inch shreds.

2. 2

   Heat the canola oil in a skillet over medium heat.

3. 3

   Add the garlic and red-pepper flakes and stir-fry for one minute.

4. 4

   Add the greens along with the mustard and stir to coat with the spices.

5. 5

   Combine the rice vinegar, soy sauce and sugar and add to the greens in the skillet.

6. 6

   Cook covered over medium heat until vegetables are tender, about five minutes.

* Per serving · 4 servings · Values may vary.