Sauteed Greens With Ginger, Garlic And Soy Sauce

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Washington Post


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4 tablespoons (1/2 stick) unsalted butter

2 to 3 medium cloves garlic, finely minced

1 1/2-inch piece ginger root, peeled and finely minced

3 pounds baby mustard greens, washed (may substitute Swiss chard, arugula or spinach)

4 tablespoons low-sodium soy sauce

Water, as needed

Fine sea salt

Freshly ground black pepper

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