2 tablespoons vegetable or canola oil (or any oil with a relatively high smoke point)
10 cloves garlic, chopped
1 cup green beans, halved lengthwise
½ cup chicken stock (or less)
5 cups assorted sliced greens, such as: spinach leaves; dinosaur kale or Swiss chard, stems removed and leaves cut into ribbons; bok choy, thinly sliced
Seasonings, All to Taste:
Hot chili oil
Low-sodium soy sauce
Chili Crisp (such as Lao Man Ga or Momofuku’s Chili Crunch)
Tiny pinch sugar
For the greens: Heat the oil in the skillet over medium-high heat. Add the garlic and cook, stirring often, until lightly golden and fragrant, 1–2 minutes.
Add the green beans and a splash of stock and cook, stirring, until they start to soften, 2 minutes. Add the greens in two or three batches, cooking for a minute to let them wilt and char slightly, adding a small splash of stock to keep the greens moistened and help them steam as they cook.
Remove from the heat and toss in small amounts of chili oil, fish sauce, soy sauce, sugar, and chili crisp to taste.
For the jammy soft-boiled eggs: Start with two of the very best eggs you can find (organic eggs from pasture-raised hens typically produce the most vibrant golden or orange yolks). You can also cook more with this method if you want to double or triple the batch. Bring a small saucepan filled with 1 ½ inches water to a boil.
Gently lower in the eggs using a spoon, cover, return to a rolling simmer, and cook for 6 minutes. (Use a timer! Subtract 30 seconds for extra runny!)
Carefully remove and submerge in ice water or run under cold water for 30 seconds to stop the cooking.
Carefully peel the eggs and place on top of the greens. Break with a fork to let that yolk ooze, and then season lightly with salt and pepper.