an overwhelmingly simple side dish that i could eat almost every day. fresh, fresh, fresh greens are vital. the lao market was pushing mustard greens very hard, and every other customer was buying a bunch. who am i to say no?
assembly:
1/2 a giant bunch (1 reasonable handful?) greens, stems separated from leaves, all chopped coarse
olive oil
a handful of shallots, or one small onion, chopped fine
1 thai hot red pepper, fresh or dried
salt
pepper
heat the olive oil pretty hot in a wok/karhai/etc. when almost smoking, throw in your shallots, stems, and pepper. saute until stems are just beginning to soften and shallots are starting to brown. shouldn't be more than two or three minutes. add your reserved leaves and stir constantly. season lightly with salt and heavily with pepper. don't overcook your greens! you want these to end up the same color they started, not washed out and drab.
finish:
vermouth? balsamic? sherry?
when your greens are just almost exactly cooked, throw in a splash of your liquid of choice. don't let the steam burn your face. when it's cooked down (twenty seconds?), it's done.
doesn't make a ton. two as a side dish. be careful eating the pepper.
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