Ingredients
2 bunches Greens (spinach, komatsuna, or your choice of leafy greens)
1 dash Sesame oil
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Dark roasted sesame — intense nutty finish for Korean and Chinese dishes
Clip-on frying thermometer — monitor oil temp without holding
Gold-standard toasted sesame oil — nutty finishing for Asian dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Dark roasted sesame — intense nutty finish for Korean and Chinese dishes
Clip-on frying thermometer — monitor oil temp without holding
Gold-standard toasted sesame oil — nutty finishing for Asian dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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cut the greens into bite-sized pieces. divide the stem portions from the leafy portions. next, heat oil in a frying pan, and fry the stems. swirl the oil around, then add the leafy portions and the rest of the ingredients. this picture shows how it looks after adding the leaves. 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 the greens and all the liquid to a dish and enjoy.