Thai Sauteed Greens With Chili And Garlic

By julie o'hara for npr. Can use chinese flowering cabbage, spinach or swiss chard.

Heat the oil in a large skillet over medium heat.

Add the garlic and cook , stirring constantly , for 2 minutes.

Add a few handfuls of the greens , allow them to wilt slightly , then add more greens in the same manner.

Toss well to coat with oil.

Add the soy sauce , fish sauce and sugar.

Toss to combine.

Raise the heat to medium-high and cook until the water released by the greens mostly evaporates , about 5 minutes.

The greens are done when a little liquid still clings to the leaves and the stems are tender.

Season with salt and black pepper to taste , sprinkle with chilies and serve.

peanut oil, garlic cloves, leafy greens, soy sauce, fish sauce, sugar, salt & freshly ground black pepper, hot red chili peppers