I made up this recipe for greens -- really, any kind of greens work, but probably the more tender/bitter types are best, not so much the kind you want to de-stem, though those will work too -- using a bunch of leftover Live Earth Farm share greens to bring something quick and easy to a work potluck. It got some compliments and I liked it quite a bit, so here it is:
--2+ bunches of any kind of green (I had mizuna, arugula, baby tatsoi, and a handful of red russian kale and collard greens)
--2" piece of ginger, peeled and microplaned into oblivion
--2 cloves garlic, microplaned
--1 tablespoon toasted sesame oil
--2 tablespoons soy sauce/bragg's
--1 cup vegetable broth
--a tiny bit of mild cooking oil and salt and pepper to taste
Mix together everything except the greens and the mild oil and s&p so it's ready to go. Wash the greens and chop or tear them roughly into bite-sized pieces (if necessary). They don't need to be totally dried off; in fact, a little water might be helpful. Heat up a really big pan with drizzle of oil, then add the greens. Cook, turning often, until the greens are wilted. You may need to do this in batches. Once they're just wilted, pour in the sauce. Bring to a boil, then turn down so it's just simmering. Let it simmer for awhile, until any stems are tender. Season to taste and eat. Be sure to hold onto that broth! You could cook extra greens in it, or use it to liven up whatever bed of grains you're eating with the greens. It also goes well with toasted almond slivers.
BTW, this blog will probably be archived, due to a change in blogger publishing rules. Since I don't update often I haven't really bothered to deal with it yet, but I will, eventually.