This is one of my go-tos when I want some bright greens - to cut the fat in a dinner, have a fridge full of greens that I need to cook down or simply have a craving for leafy greens and am tired of salad. Any leafy green is good in this but arugula and pea shoots are my favorite combination and the end result interjects some freshness into a winter dinner.
1/2 lb each wild arugula and peat shoots
2 tsps balsamic vinegar
1 Tbsp water
I don't bother with salt in this dish but feel free to add if you prefer
Heat the water in a large skillet.
As soon as it starts to boil around the edges, add the greens. Let cook for a minute or so and then stir to bring the bottom layer of greens to the top.
Pour the balsamic vinegar over the greens and cook, stirring often so that all the greens have the opportunity to spend some time on the bottom of the pan and wilt properly until the greens are tender. Because these vegetables are quite tender to begin with, cooking will take a matter of minutes.
Stir the veggies one last time to ensure that all of them have kissed the vinegar and drain before serving.
This is a good side dish with duck or pork which can be quite fatty, and you want something both bright and acidic to cut the flavor of the fat.