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Chinese-Style Komatsuna

June 13, 2016

Delicious and nutritious side-dish featuring komatsuna

  • 2 bunches of greens (komatsuna, tat soi, bok choy, spinach, or kale
  • 1 TB soy sauce
  • 1 pinch salt
  • 1 dash sesame oil
  1. Cut the greens into bite-sized pieces. Divide the stem portions from the leafy portions.
  2. Next, heat the oil in a frying pan, and fry the stems. Swirl the oil around, then add the leafy portions and the rest of the ingredients.
  3. Toss the pan a few times to coat the ingredients and turn off the heat once they become wilted (be careful not to overcook). Transfer to a dish and enjoy!
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