Mixed greens for a quick side dish on Meatless Monday

• I will try plum vinegar on greens--I would not have thought to use it here, but good tip. I like to save the brine from my umeboshi anyway, so adding a bit of rice wine vinegar would do the trick.

• Imma save this recipe, and after my next trip to the H-mart (they have a wide selection of greens) I'll prepare them, and I shall name them Greens a la Amber.

• Cooking greens for 20 minutes renders them overcooked and less nutritious. Overcooked vegetables (especially Brassicaceae) are terrible. A more nutritious and delicious way to prepare greens using the same ingredients above:Heat a large saute pan over medium-high flame; add oil and let come to temp.; add garlic, saute until garlic just starts to brown; add chopped greens, stir to coat with oil; mix wet ingredients and add to pan and cover with lid; cook until greens turn bright green and are tender, about 30 seconds to one minute; serve immediately. As a chef, I personally would only use sea salt and black pepper as seasonings. However, my favorite seasoning for greens is umeboshi plum vinegar; a few drops added to steamed, sauteed or quick-boiled greens. I feel too many vegetarians and vegans use hot sauce (mostly vinegar and salt) too liberally in cooking and as a compensation for overcooked (read: lacking flavor) vegetables.

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