1teaspoonAsian toasted sesame chili oil(hot or plain)
1 to 2tablespoonsred wine vinegar(white or cider vinegar are fine, too)
Hot rice(or any other grain of your choice; to serve and optional)
Instructions
Heat the oil in a large stockpot over medium heat. Add the shallots and sauté for about 5 minutes until tender. Add the ginger and sauté for another two minutes, until fragrant.
Add up to half of the damp greens, whatever will fit in the pot. Use tongs to periodically stir and shift the greens around until they wilt. Add more greens as you can fit them into the pot, toss and stirring every minute or so. When they are all in, add 1/2 cup of water, partially cover the pot, and toss every once in a while until they are truly wilted and tender, about 10 minutes; add more water as needed to keep a bit of liquid going in the pot. When tender, add the salt, fish sauce, sesame oil, and vinegar and toss to combine.
Serve hot, over rice, if desired.
Notes
You can use any greens, from a packaged mix to a single type, like collard greens, swiss chard, mustard greens, kale, or spinach.