greens in season (collards, mustard, kale)
1 (5 oz.) can albacore tuna, drained (or 2 chicken tenders)
1 cup shredded cabbage (red and white)
1/4 cup Italian dressing
1/4 cup chopped onion
2 tbsp. shredded ginger
1/2 cup water
1/8 tsp. salt and pepper (do not add more)
olive oil non-stick cooking spray (Pam)

In a wok, spray with olive oil and heat to medium. Add meat and season with salt and pepper. Turn heat up and add all vegetables (fill to the top of wok). Turn and mix in remaining ingredients. Keep turning vegetables for 5 minutes and watch meat brown.

When greens darken, turn down heat and cover wok for 2 minutes, then come back and turn a few more times. All water will evaporate - DO NOT ADD ANY MORE.

In twenty minutes, greens are ready to eat!

Submitted by: De Juana J Smith-Gatling