1 1/2 pounds komatsuna, washed and chopped (use stems as well)
1 bunch radish greens, washed and chopped
1 bunch radish, washed, and sliced
2 cloves green garlic, sliced
1 tablespoon grapeseed oil, or canola oil, coconut oil
1 teaspoon minced ginger (optional)
1/4 teaspoon red pepper flakes
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds, plus more for garnish
Fresh ground pepper

Heat a wok or large skillet over medium-high heat, add grapeseed oil and wait 30 seconds, then add sliced radishes and sauté until they begin to brown slightly. Next, add garlic, ginger and red pepper flakes, sauté until mixture becomes fragrant, about 1-2 minutes. Quickly add komatsuna and radish greens, and stir until greens are combined with the garlic mixture, then add soy sauce, honey and sesame oil, stir again. Lower heat and cover greens for 5 minutes, or until they wilt. Once wilted, and just before serving, add rice wine vinegar, sesame seeds and a few grinds of fresh pepper. Taste and adjust seasonings before serving.