1 bunch washed, chopped greens (kale, turnip, collards, mustard or mixed)
1 yellow onion, diced
4 cloves garlic, minced
2 carrots, sliced into matchsticks
4 T vegetable broth or water
2-3 T water
3 tsp toasted sesame oil
1/2-1 fresh jalapeno pepper, chopped and seeded or 1/2 tsp dried red pepper flakes
Salt to taste, optional
Warm a large pot over medium-high heat, add 1 teaspoon sesame oil and saute the onion, carrots and pepper. Cook until the onions are caramel colored, about 10-15 minutes. Add a little broth if it sticks and turn the heat down to medium-low. Then add the garlic and saute for one minute, adding a little drizzle of sesame oil. Do not burn.
Add the greens to the pot along with 2-3 T of water. Cover and steam until the greens are wilted, about 10-15 minutes. Add up to 1 cup of water if you want "pot liquor" and cook an extra 5-10 minutes. Sop up with corn bread.Add toasted sesame oil to taste and serve.
From the recipe collection of Katherine Lawrence.