1¼ lbs fresh spinach, watercress, snow pea shoots, or other greens
1 tsp canola or corn oil
8-10 cloves garlic, cut into paper-thin slices
1½ tbsp rice wine or sake
½ to ¾ tsp salt

Tear the stems from spinach; if using other greens, cut away the tough ends.  Toss the greens in a colander and rince thoroughly under cold running water.  Drain and place in a bowl near the stove.

Heat a wok or a skillet, add the oil, and heat until near smoking.  Add the greens and garlic and toss lightly with a spatula for about 20 seconds, then add the rice wine and salt and toss lightly over high heat about 1 minute or less, until the greens are slightly wilted but still bright green.  Scoop out the greens and garlic, leaving most of the liquid and arrange on a serving platter. 

Serve hot, at room temperature, or cold.