1 bunch mustard greens, washed, de-stemmed and chopped
2 cloves garlic minced
1 tablespoon sesame seeds
1 tablespoon canola or safflower oil
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 tablespoons tamari
- Fill a large pot with one inch of water and bring to a boil. Add greens and stir with tongs until bright green and just wilted. Drain.
- Saute garlic and sesame seeds in olive oil until just golden. Remove from heat and mix together with the vinegar, sesame oil and tamari. Toss greens with dressing. Dish can be served warm or cold.