1 bunch leafy green (kale, collards, bok choy, chard etc.)
½ inch water in a pot
Heat water in a large pot.
Chop or tear greens into bite-size pieces, removing stems.
Chop stems into small pieces.
When water boils, add stems and cook 1 minute.
Add leaves and cook another 3 minutes.
Strain through a colander and transfer to serving dish.
Add a bit of umeboshi, tamari and flax to taste.