Thanks for the wonderfully simple recipe! I made this to accompany some broiled sea-scallops with butter/wine sauce and angelhair pasta (for my wife’s b-day dinner.) We loved it! I agree with your mom—when you can get fresh greens, they are best enjoyed crunchy and colorful without totally obscuring their own flavors.
I will definitely investigate your page more, as I need ideas for other Asian greens, like water spinach, gai lan, hmong gai choy, etc.