Braised Asian Greens or Mizuna

1 bunch dark green leafy vegetable
(Swiss chard, kale, turnip tops, beet tops, mizuna, mustard, etc., or combination)
2-4 Tbsp olive oil
2-3 cloves garlic, sliced thin
1-2 Tbsp grated fresh ginger (optional)
salt to taste
2-4 Tbsp liquid (water, vegetable or chicken broth with added teriyaki or soy sauce, etc.)
You can also add fresh or dried herbs to the saute.

Directions:
Thoroughly wash greens. Remove ribs if necessary. Cut greens in large pieces.
Heat a large skillet or wok. Add olive oil. When heated, add garlic and ginger. Pan should be warm enough to sizzle but not brown. Stir garlic, ginger and chopped stems and ribs for about 1 minute or less.

Add cut greens and stir quickly. Sprinkle with salt while stirring. Add liquid (it should sizzle) and continue stirring until greens are done to desired softness, usually about 1-2 minutes.

Serve as a side dish. Top with parmesan cheese, nutritional yeast or just plain.