3 tablespoons vegetable oil
1/4 c. Chinese rice wine
1 large clove garlic, minced
1 tablespoon vinegar or lemon juice
1/2 teaspoon fresh ginger, grated  (or 1/4 tsp. powdered ginger)
1 teaspoon sugar
2 tablespoons soy sauce

6-8 cups bulky greens, stemmed and chopped (double if using delicate greens such as spinach or beet greens)

Heat the oil in a large sauté pan or wok. Add the ginger and minced garlic and sauté briefly. Then add the greens and toss until they are just coated with oil. Add the wine and vinegar or lemon juice, sugar and just a splash of water. Continue to sauté until soft and tender the bulky greens may take 5 to 10 minutes. Just before serving toss with the soy sauce. Enjoy!

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