Option: white wine such as dry sherry or mirin rice wine.
Or vinegar: try ume plum, balsamic, rice, or cider vinegar, lightly splashed
Optional garnish: toasted sesame seeds.
Strip any stringy parts from base of stalks, remove stalks from leaves, including trimming out the large part of the stalk from up into the leaves. Chop leaves into 2-3 inch pieces.
There are two approaches: the first is to briefly blanch the stems and leaves for a couple of minutes by steaming or immersing into boiled water. The other approach is to skip this part and directly pan-braise and cook the greens. The first method works best if greens are especially tough or older appearing, as a means of assuring they will become tender. Yet remain brightly colored.
Heat a wok or heavy skillet on medium high and lightly saute garlic in oil, not permitting it to brown or burn. Remove garlic with slotted spoon (or push it to the side of the wok), turn heat to high flame or high heat, add (pre-steamed or raw) greens (adding a teaspoon of additional oil if desired) and begin tossing. After about 5 minutes add back the garlic, splash pan lightly with wine (optional), cover pan, remove from heat and let stand briefly. Season with splashes of tamari sauce and/or vinegar. Garnish with toasted seeds or nuts.
Steamed greens variation:
Prepare greens as above, placing diced stems in steamer first, leaves n top, and steam until bright green and tender: checking regularly, so as not to overcook! Season with vinegar and/or tamari sauce.