Two recipes for greens

Korean Greens

1 pound fresh spinach (or other cooking greens)
1½ tablespoons vegetable oil
1½ tablespoons white vinegar
1½ tablespoons tamari soy sauce
Pinch of sugar
1/2 tablespoon sesame seeds toasted

Prepare the sauce by mixing together the sesame oil, vinegar, soy sauce, and sugar.
Heat the vegetable oil in a wok or large skillet. Add the greens and stir-fry until just tender, but not overcooked. Pour off any excess oil or liquid. Toss the greens with the sauce in a serving bowl. Sprinkle with the sesame seeds and serve.

Chinese Greens

3 tablespoons vegetable oil
1 large garlic clove, minced or pressed
½ teaspoon grated fresh ginger
6 to 8 cups of washed and chopped bok choy or 12 to 14 cups of chopped spinach
½ cup dry sherry or Chinese rice wine
1 tablespoon vinegar or fresh lemon juice
1 teaspoon of sugar or honey
2 tablespoons of fish sauce or tamari soy sauce

Heat the oil in a wok and add the garlic and ginger. Saute very briefly. Add the greens and toss to coat with oil. Add the sherry or wine, vinegar or lemon juice, honey or sugar, fish sauce, and a splash of water. Continue sautéing. The spinach version will take about 1 minute, the bok choy version will take 5 minutes, or until tender. If you use tamari soy sauce instead of fish sauce, add it right before serving.

Both adapted from New Recipes from Moosewood Restaurant. Thank you Tracy!!