• 2 bunches fresh summer greens, about 8 cups, washed and coarsely chopped. This could include a mixture of Asian greens, or mustard, collards, turnip greens, beet greens, kale – any toothy substantial green will do.
  
• 1-2 cloves garlic, chopped
  
• 1/8 cup water or vegetable broth
  
• Salt to taste
  
• Optional flavorings: Sesame oil, ume plum vinegar, tamari
  
• Optional toppings: sesame seeds, chopped almonds or walnuts, toasted pumpkin seeds 
  

1. Heat oil in a large skillet over medium-high heat and add greens and garlic, stirring to coat with oil. Stir occasionally until greens are barely wilted, just a few minutes.

2. Add vegetable broth or water and stir, allowing greens to steam until barely tender. Salt to taste.

3. Add flavorings and toppings as desired and serve.