Start by bringing a medium-sized pot of water to a rolling boil. For an optional touch, add a pinch of salt along with a drizzle of vegetable oil. This isn’t just for flavor—the oil helps maintain the vibrant green color of the veggies once they’re cooked.

Once your water is boiling, gently add the greens to the pot. For quicker cooking, keep the heat high. You want these greens to remain crisp, so if you're using tender varieties like spinach or baby bok choy, blanch for about 1 minute. For sturdier options like Chinese broccoli, aim for about 2-3 minutes until they’re bright green and just tender.

Immediately after blanching, transfer the greens to a bowl of cold tap water. This stops the cooking process and helps them retain their crunch. You’ll want the greens to be warm rather than completely cold, so keep an eye on them. Once they’ve cooled down a bit, drain the water and gently press out excess moisture.

Time to serve! Arrange the drained greens on a plate, trying not to overlap them too much. This presentation keeps them looking fresh and inviting.

In a small skillet, heat the peanut oil over medium-high heat. Keep an eye on it as you wait for it to reach a shimmering point, indicating it's hot. Toss in the chopped garlic and stir continuously. You want the garlic to turn golden without burning—which takes only a minute or so. The goal here is to infuse the oil with that delectable garlic flavor.

Now, take the hot garlic oil and carefully pour it over the plated greens. The sizzle is music to your ears! Finally, drizzle the soy sauce on top, and you’re done. Serve this dish immediately, and enjoy the bright and savory explosion of flavor.