From The Week

Ingredients

• 1 tbsp vegetable or peanut oil
• 1 tsp roasted sesame oil, more for drizzling
• 3 garlic cloves, minced
• One 1-inch-thick slice of peeled fresh ginger root, minced
• 2 small bunches mustard greens, cleaned, stemmed, and torn into pieces
• 1 tbsp soy sauce, more for drizzling
• 2 flounder fillets, 12 ounces each
• Kosher salt and freshly ground black pepper

Preparation

Heat oils in very large skillet. Add garlic and ginger; sauté until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce, 3 tablespoons water; sauté until greens start to wilt, 2 minutes longer.

Spread greens out in pan. Season flounder with salt and pepper; place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time. Uncover pan and transfer fish to serving plates. If greens seem wet, turn heat to high to cook off excess moisture. Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired. Serves 2.