Flash-Cooked Greens with Garlic Recipe

Directions:

1. Tear the stems from the spinach.
2. If using other greens, cut away the tough ends.
3. Toss the greens in a colander and rinse thoroughly under cold running water.
4. Drain and place in a bowl near the stove.
5. Heat a wok or a skillet, add the oil, and heat until near smoking.
6. Add the greens and garlic and toss lightly with a spatula for about 20 seconds, then add the rice wine and salt and toss lightly over high heat about 1 minute or less, until the greens are slightly wilted but still bright green.
7. Scoop out the greens and garlic, leaving most of the liquid, and arrange on a serving platter.
8. Serve hot, at room temperature, or cold.