Inspired by Mimi Cheng‘s

2 bunches of bitter greens (broccoli rabe, mustard greens or Chinese broccoli would work wonderfully)
4 tablespoons of Tamari Sauce
2 cloves of garlic
1/2 teaspoon of toasted sesame oil
1 tablespoon of grapeseed oil
1/2 teaspoon of red chili flakes
Sea salt to taste


Chop garlic. Chop off the ends of the greens stalks and cut roughly into large pieces. You could leave them long. Heat a large shallow pan or a wok on high. Add grapeseed oil until sizzling. Add chopped garlic and lower heat. Let the aroma release, don’t let garlic brown. Add greens and start to sautee on medium heat. Add tamari sauce. Add a little water so the greens don’t burn. Add chili flakes. Keep sauteeing for about 5 minutes until the vegetables turn bright green. Remove from heat. The veggies should still be crunchy but tender. Season with salt and drizzle with sesame oil, serve hot.