450 g spring green hearts (collard)
1 tablespoon light soy sauce
4 tablespoons cooking oil
1 teaspoon sugar
Salt to taste
This recipe requires very little
preparation. Just trim off and discard the tough and hard roots if any.
Heat up a pot of boiling water and parboil the greens for about 1
minute. Then rinse them in cold water to preserve the color as bright
green. Heat the oil in a hot wok
or frying pan and stir-fry the greens with salt to taste and sugar. Cook for about 1-2
minutes. Add the soy sauce and a
little water and braise for another minute at the most. Serve hot
with steamed white rice.