Some Kimchi (I used my six month old Kimchi that I fermented myself. Use what you like).
Greens (I used Kohlrabi leaves, I am sure Swiss Chard, Collard green and other greens that you would saute' will do). Use the amount you think each serving might need. I could of used more greens.
Take a large fry pan out and add some veggie oil and a bit of sesame oil. Heat the pan on high. Take you greens and de-stem, then rip or cut into bite size pieces. When pan is nice and hot add the greens and saute. You may need to lower the heat if you feel the need. Now add a couple of pinches of sesame seeds. When greens have wilted add 1 or 2 T. of soy sauce. This depend on how much greens you are cooking. Heat until warm. Serve on plates or bowls and top with some Kimchi. Not to much, just like you see in the pic. Top Kimchi with a little more sesame seeds and serve or eat.
You can also cook up some rice and top with greens then finish with the Kimchi. The warm and flavorful greens with the cold spicy Kimchi gives for a nice pallet pleasing experience.