Sesame Soy Seasonal Greens

Directions:

• 1Thoroughly rinse your greens to get rid of any grit. Tear or chop into bite-sized pieces, bearing in mind that tender greens, such as spinach and bok choy, will shrink during cooking.
• 2If using a mixture of heartier greens like kale, broccoli or cavolo nero, and tender greens like snow peas, place the tougher varieties in a colander and blanch them by pouring boiling water over them until they turn bright green. Immediately run them under cold water, then drain. This way they'll cook in the same time as your delicate greens.
• 3Heat the rice bran oil in a wok or large frying pan over medium heat. Add the garlic and the ginger, if using, and stir constantly for about 20 seconds, until aromatic. Quickly add your greens and, using a spatula or tongs, flip and lift and toss them around so they're covered with the garlic oil and cook evenly. Stir-fry until bright green – this really shouldn't take longer than 2 minutes.
• 4Remove from heat and drizzle with the soy sauce. Serve sprinkled with the toasted sesame seeds, and coriander if desired.

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