Greens with Ginger and Garlic

I love Collard Greens, but I prefer them lightly cooked, so that they are bright green and pleasantly toothsome. This is a nice side to many Chinese or other Asian dishes. You could also make this with any number of greens from the Asian Market such as Chinese Broccoli or Bok Choi, or with Swiss Chard, Kale, or Mustard Greens.

Ingredients

• 1 bunch Collard Greens
• 3-4 Tbs Minced Fresh Ginger Root
• 4 large Cloves Garlic, sliced
• 2-3 Tbs Canola Oil
• 2-3 Tbs Water
• 2 tsp Toasted Sesame Oil
• 3 Tbs Soy Paste
• 1/2 tsp Black Pepper

Wash the collards, strip the greens from the stems and cut into approximately 1 to 1 1/2 inch pieces. Heat a wok and add the oil. When the oil is hot, add the garlic and ginger. Sauté for 1 minute, then add the collards & water and cover the walk tightly. Allow to steam for 3-4 minutes. Remove the lid, add the sesame oil, soy paste, and pepper. Toss to coat and serve.