In a sauté pan, sauté the onion and ginger in the olive oil for about five minutes.
Add the greens and tomatoes with their juices. Cover and cook until the greens are tender.
Add the vinaigrette and cook without the cover until the moisture has evaporated.
Makes 4 Servings
Note: You can omit the tomatoes and just add enough water to the greens to wilt them.
Fresh ginger is so good in so many recipes - but it’s hard to keep fresh. When I buy ginger, I peel it, wrap two-inch segments in plastic wrap and put them all into a freezer bag in the freezer. When I need a little ginger for a recipe, I pull out what I need and dice it while it is still frozen.
Author: Three Acre Kitchen