Flash-Cooked Greens with Garlic Recipe

If using cabbage, kale, or Swiss chard, trim and coarsely shred. Cut away tough ends from snow pea shoots, watercress, or other greens.

In a colander, rinse vegetables thoroughly under cold running water. Drain or spin-dry and place in a bowl near the stove. Heat a large nonstick skillet or a wok over high heat.

Add oil; heat until near smoking. Add greens and garlic, and toss with a spatula for about 20 seconds. Add rice wine and salt; toss lightly over medium-high heat for 1 minute or less, until greens are slightly wilted but still bright green.

Scoop out greens and arrange on a plate. Adjust seasoning to taste. Serve hot, cold, or at room temperature.