Greens (spinach, komatsuna, or your choice of leafy greens)
a small amount
Cut the greens into bite-sized pieces. Divide the stem portions from the leafy portions.
Next, heat oil in a frying pan, and fry the stems. Swirl the oil around, then add the leafy portions and the rest of the ingredients.
This picture shows how it looks after adding the leaves. Toss the pan a few times to coat the ingredients and turn off the heat once they become wilted (be careful not to overcook).
Transfer the greens and all the liquid to a dish and enjoy.
Story Behind this Recipe
I thought this up when I wanted one more vegetable-based side dish. The kids loved it. Unfortunately, the price of greens has recently shot up (=_=) so it's been a while since I've made it. When the I can get a good deal, I want to make this again.
In Step 4, the photo shows this dish garnished with ham. The juices from the ham enhance the flavor. This dish doesn't take much time; once the seasonings are added sauté briefly. When serving guests, try adding seafood instead of ham.