Submitted by Dawn DiMarco, member. Kale, collards, broccoli raab, chard, etc. and all are great in this recipe. The measurements are approximate, so learn to adjust quantities, based on your family's taste. If you end up with more liquid in the wok than you would like, add couscous, quinoa, or brown rice to the mixture.

1 Tablespoon coconut oil (olive oil may be substituted)
1 Tablespoon chopped garlic
1 Tablespoon chopped ginger
1 medium onion diced
A wok-full of chopped greens (kale, chard, etc.)
2 Tablespoons Bragg's Liquid Aminos (soy sauce may be substituted)
1 cup ginger tea (water may be substituted)
2 Tablespoons tahini

Brew tea in a mug full of hot water.
Heat oil in a wok or large pan and add garlic, ginger and onion; cook until soft and fragrant.
Add greens and cook down.
Add liquid aminos (or soy sauce) and ginger tea (or water); combine.
Push greens to one side of the pan and add the tahini to the liquid and stir to dissolve.
Mix greens and serve.