1 quart ziplock bag of rapini and napini
2 teaspoons raw sesame seeds
1 teaspoon sesame oil
1 teaspoon fresh ginger, finely grated
1 clove of garlic chopped
1 tablespoon mirin
1 teaspoon butter
1 teaspoon soy sauce
In a dry skillet over medium heat, toast sesame seeds until they are golden brown. Immediately add sesame oil and garlic. Sauté until the garlic begins to brown.
Add ginger and cook for 10 seconds. Add rapini, mirin and soy sauce and cook until the rapini is just barely wilted.
Add a dollop of honey if you want and even kids will love it.