mixed chopped greens, such as rapini, napa cabbage, mustard greens, kale or Swiss chard
heads baby bok choy, quartered lengthwise
Heat oil in large skillet or wok over medium-high heat. Stir in garlic, chili and ginger; cook 30 sec. until fragrant. Add greens and bok choy with 2 tbsp (30 mL) water. Cook, stirring, 3 min. until leaves are bright green and softened.
Stir in soy sauce and sesame oil. Cover and cook 1 min. Transfer to serving plate. Serve immediately.
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