2 to 3 bunches of greens: a mix of dandelion, escarole, chard, spinach, kale, bok choy, mustard greens, beet greens, etc. – wash, discard thick stems, chop leaves coarsely
2 tablespoons cooking oil
2 large cloves of garlic, minced
pinch crushed red pepper
1 tablespoon fresh minced ginger
2 tablespoons toasted sesame seeds
Heat a large pot and dump in greens and toss until they are just wilted. Remove greens from pot and set aside. Add remaining ingredients to pot and stir until garlic is just beginning to brown – about 30 seconds. Remove from heat, stir in greens and serve.
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