Follow these simple steps for perfectly cooked, flavor-packed Sweet Chili Stir-Fried Greens every time. The key is high heat and quick cooking!

1. Prepare Your Greens: Wash the greens thoroughly under cold running water to remove any dirt or grit. Pat them dry completely using paper towels or a salad spinner. Excess water will steam the greens instead of stir-frying them, resulting in a soggy texture. If using greens with thick stems (like bok choy or Swiss chard), separate the stems from the leaves. Chop the stems into bite-sized pieces (about 1/2 inch) and roughly chop the leaves. If using kale, remove the tough inner ribs before chopping. Set aside.
2. Prepare Aromatics: Peel and finely mince the garlic cloves. Peel the ginger using the edge of a spoon (it’s easier than a peeler!) and then finely mince or grate it. Have these ready near your cooking station, along with the sauces. Stir-frying moves quickly!
3. Mix the Sauce (Optional but Recommended): In a small bowl, whisk together the sweet chili sauce, soy sauce (or tamari), and optional rice vinegar. Having the sauce pre-mixed ensures even distribution and saves time during the fast cooking process.
4. Heat the Pan: Place a large skillet or, ideally, a wok over medium-high heat. Allow the pan to get properly hot before adding the oil. You can test if it’s ready by flicking a tiny drop of water into the pan – it should evaporate almost instantly.
5. Add Oil and Aromatics: Add the sesame oil (or your chosen oil) to the hot pan. Swirl to coat the bottom. Immediately add the minced garlic and ginger (and optional red pepper flakes, if using). Stir constantly for about 30 seconds, until fragrant. Be very careful not to burn the garlic, as it will turn bitter. Lower the heat slightly if needed.
6. Cook the Stems (If Applicable): If you are using greens with sturdy stems (like bok choy or Swiss chard), add the chopped stems to the pan now. Stir-fry for 1-2 minutes, until they become slightly tender-crisp. This gives them a head start before adding the delicate leaves.
7. Add the Greens: Add the prepared leafy greens to the pan. It might seem like a lot, but they will wilt down significantly. If necessary, add them in batches, allowing the first batch to wilt slightly before adding the next. Use tongs or chopsticks to toss the greens constantly, ensuring they cook evenly and get coated with the garlic-ginger oil.
8. Stir-Fry Until Wilted: Continue to stir-fry the greens for 2-5 minutes, depending on the type of greens used. Spinach will wilt very quickly (1-2 minutes), while heartier greens like kale or collards will take longer (3-5 minutes). Cook until the greens are just wilted and tender-crisp, but still retain a vibrant green color. Avoid overcooking, which can make them mushy and dull.
9. Add the Sauce: Pour the pre-mixed sweet chili sauce mixture over the greens in the pan. Toss everything together quickly and thoroughly, ensuring all the leaves and stems are coated in the glossy sauce. Cook for another 30-60 seconds, just until the sauce has heated through and slightly thickened, clinging to the greens.
10. Serve Immediately: Remove the pan from the heat. Transfer the Sweet Chili Stir-Fried Greens to a serving dish. Garnish generously with toasted sesame seeds. Serve immediately for the best texture and flavor.