>> Thursday, July 09, 2009
Finely chop the leaves (into 1 cm pieces). [note - because I only waited overnight, the leaves have not lost that much water. Waiting several more days would result in a more wilted looking leaf]
pictured: Shun Santoku 7-inch knife. This knife is awesome. Be careful, 'cause it's super sharp, but it makes cutting so much easier!
Stir fry in a wok with some crushed garlic and hot red pepper flakes (to taste)! You should not need to add salt, but if you don't think it's salty enough, you can always add more salt.