Ingredients
2 teaspoons sesame seeds, toasted
2 teaspoons rice wine vinegar
2 teaspoons sugar
1 1/2 tablespoons soy sauce
1 tablespoon sesame oil
2 medium garlic cloves, minced
1/2 teaspoon hot pepper flakes
2 tablespoons vegetable oil
2 pounds tender greens, such as spinach, beet greens, or Swiss chard, cleaned and stemmed (do not dry)
Preparation
In small skillet over medium heat, toast the sesame seeds until fragrant, 2 to 3 minutes; transfer to a small bowl. Mix vinegar, sugar, soy sauce, and sesame oil together in a small bowl; set aside. Heat garlic and red pepper flakes with vegetable oil in a large saute pan or dutch oven over medium-high heat. When garlic sizzles and starts to turn golden add wet greens. Cover and cook, stirring occasionally, until completely wilted but still bright green, 3 to 5 minutes. Uncover and cook until most of liquid evaporates, about 2 minutes longer. When liquid has almost evaporated, add vinegar mixture and saute until almost evaporated, about 1 minute more. Sprinkle sesame seeds over greens and serve immediately.
