8 heaping c stemmed mustard greens (about 8 oz)
2 t roasted peanut oil
1 plump garlic clove, slivered
Sea salt
Few drops of soy sauce
A handful of roasted peanuts, coarsely chopped
Chop the mustard greens into large pieces and give them a rinse.
Heat the oil in a skillet over medium-high heat and then add the garlic. As soon as the garlic starts to sizzle, add the mustard greens and season with a few pinches of salt. Saute, turning the greens frequently, until the water from the leaves is largely gone and the leaves are tender. This should take about 5 minutes, depending on the plant. Add the soy sauce, cook for another minute, then toss with the peanuts and serve.
With soba: Toss the mustard greens with soba noodles and garnish with the peanuts.
With smoke: Season the the cooked greens with a few pinches of smoked salt.
With tofu: Serve these greens with cubes of steamed tofu or golden fried tofu and season with red pepper flakes.
With sesame: Instead of using peanut oil, cook the greens in light sesame oil, then toss with toasted sesame seeds and finish with a few drops of toasted sesame oil.
(From Deborah Madison's book Vegetable Literacy)