Asian-Style Sauteed Greens

I like Monday dinners to be fast and healthy, and quickly prepared greens and fish are an excellent choice. I prefer Asian greens like tatsoi and bok choy with Asian flavors and this recipe brings a lot of common Asian ingredients together with extremely flavorful results. Keep a careful eye on your greens-you want the stems to still be a bit crunchy and the leaves to be wilted, but not stringy and slimy. This makes an excellent side on its own, but would also be great served over rice. To take this simple dish to another level, add minced or grated ginger and some red pepper flakes.
Asian-Style Sauteed Greens
adapted from From Asparagus to Zucchini, published by MACSAC
serves 2 to 4

1 tablespoon toasted sesame oil
3-4 cloves garlic, minced
1/2 pound mixed greens (I used tatsoi; bok choy is another good choice)
1/2 tablespoon rice vinegar
1 tablespoon tamari or soy sauce
Freshly ground black pepper

 1. Heat oil in a wok or large skillet over medium to medium-high heat. Add garlic and saute for 2 minutes. Remove garlic and set aside.

2. Saute the greens until just wilted. Remove from heat and stir in garlic, vinegar, and tamari. Season with freshly ground black pepper to taste and serve immediately.