Recipe: Hot Greens with Ginger, Soy, and Sesame

HOT GREENS WITH GINGER, SOY, AND SESAME

1 bunch (about 1 pound) beet greens (or other cooking greens)
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1/4 teaspoon crushed red pepper flakes
1 tablespoon organic tamari (or soy sauce)
1/2 teaspoon toasted sesame oil
1 tablespoon sesame seeds, toasted

Cut the whole bunch of greens crosswise into 3-inch lengths. If using beet greens or another green with sturdy stems, set the stems aside.

Heat the olive oil in a deep, wide saute pan over medium heat. When hot, add the stems and cook, stirring now and then, until they are just beginning to get tender yet still have good crunch, 2 to 3 minutes.

Add the greens, garlic, ginger, and pepper flakes. Cook and stir until the greens just begin to wilt, about 1 minute.

Remove from the heat and stir in the tamari or soy sauce and sesame oil. When thoroughly incorporated, divide the greens among plates and top with the sesame seeds.

Servings: 4
Source: Fresh Choices by David Joachim and Rochelle Davis