Nina Marcinowski


  • 2 tablespoons sesame oil
  • 3-4 cloves garlic, chopped
  • ½ pound mixed Asian greens
  • 1 tablespoon vinegar
  • 2 tablespoons tamari
  • freshly ground black pepper


Heat wok or large, heavy skillet over moderate heat. Add oil, heat through. Add garlic and saute 2 minutes. Remove garlic and set aside. Saute the greens until just wilted. Remove from heat, and stir in vinegar, tamari, pepper, and garlic. Serve immediately. Great as a side dish for grilled salmon or with rice. Makes 2-4 servings.