• 1 pound fresh greens (Chinese cabbage, Savoy cabbage, kale, Swiss chard, snow pea shoots, watercress, etc.)
• 1 tsp. extra-virgin olive oil
• 1 tsp. minced garlic
• 2 Tbsp. rice wine or sake
• 1/8 tsp. salt , plus more to taste

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.