The longer, more involved recipes in How to Cook Everything are great. But it really excels in the fast and dirty recipes that Bittman has been dispensing in the Times' Minimalist column for years now. This is one such recipe, so fast and simple, utterly delicious, and endlessly adaptable that you wonder why anyone would ever spend more than an hour or so in the kitchen.
The trick with this recipe is to get all your prep work done beforehand; it only takes ten minutes once you get your pan hot. So, take some pork shoulder, slice it into bite size pieces as thin as you can get them (freezing for 30 minutes will be a huge help here), then wash the spinach (or whatever leafy green you want) and tear it up a bit.
Okay, oil in the pan, get it really hot, cook the pork 'til it's just cooked through, then get it out of there. Throw in the garlic, let it get some color for a mintue, then add all the spinach. Lots of spinach. It cooks down like nobody's business. When it is cooked down, throw the pork back in, along with some lime juice and soy sauce. Add scallions (lots of scallions). That's it! I'm sure you can do this with any kind of meat, or any kind of veg thrown in, but the pork/spinach combo seems to work really well.