From Leafy Greens Mark Bittman

*The terms ‘mustard’ greens and ‘Asian’ greens are used interchangeably.

1-1½ lbs mustard greens, washed & trimmed                2 Tbsp peanut oil

1 tsp 5-spice powder                                                             2 cloves garlic, minced

¼ cup mirin (or 1 Tbsp honey mixed                                     1 tsp sugar

w/2 Tbsp warm water)                                                        2 Tbsp soy sauce mixed w/2 Tbsp white wine or water

Heat oil in 12” skillet over medium high heat. Just when oil begins to smoke, add greens; raise heat to high and stir, add S&P, until greens are bright green and glistening with oil.

Sprinkle with 5-spice powder and mirin, stir, cover reduce heat to medium and cook for about 5 minutes, until greens are nearly tender. Remove the cover, raise heat again and add soy sauce, garlic and sugar. Cook stirring frequently, until greens are fully tender and sauce has thickened. Serve immediately over white rice. Note: Mirin is a Japanese sweet wine, available at Asian markets, your local co-op or New Seasons.