1 bunch (about 1 lb) greens (beet greens, mustard greens, spinach, collard, kale, etc)
1 Tb olive oil
2 cloves garlic, minced
2 tsp minced fresh ginger root
1/4 tsp red pepper flakes
1 Tb tamari or soy sauce
1/2 tsp sesame oil
1 Tb sesame seeds, toasted

Cut greens into preferred size. Save stems. Heat the oil in a deep, wide sauté pan over medium heat. When hot, add stems and cook, stirring now and then, until they are just beginning to get tender yet still have a go crunch, 2-3 minutes. Add the greens, garlic, ginger, and red pepper flakes. Cook and stir until greens just begin to wilt, about 1 minute. Remove from heat and stir in the tamari or soy sauce and sesame oil. When thoroughly incorporated, divide greens among plates and top with sesame seeds.