2 tablespoons canola oil
2 garlic cloves
½-inch piece of ginger, peeled and finely grated
1 teaspoon chili flakes
½ pound shiitake mushrooms, thinly sliced
1 large bunch of collard greens, hard stems removed, leaves roughly chopped
2 tablespoons mirin
1 tablespoon soy sauce
2 dashes toasted sesame oil