Chinese mustard green (or any hardy green), 1-2 lbs.
Cut into pieces. Cut the harder stems into smaller pieces cause it’s harder to cook.
Smash and mince 3-6 cloves of fresh garlic.
Heat up 1 teaspoon of any vegetable oil (not olive oil). Today I used coconut oil.
Sizzle the minced garlic for 30 seconds until you can smell it.
Add the chopped greens. It will look like a lot—don’t hesitate. It will shrink under heated oil like magic.🤓
Stir fry, quickly. For 1-2 minutes when it’s just done. Don’t over cook.
Be amazed of its simple, fresh and distinctive flavor from spring greens.
Tips: greens and garlic both should be fresh.