After being mildly discusted by the tenedor libre in Once, I cooked for myself yesterday and was pleased witht the result for the first time in a while.  Browned onions and acelga, added late a bit of garlic, alot of ginger, a little salt and, get this: two peeled, chopped nectarines right at the end, dominating the dish with delicious, sweet tanginess.  Served over brown rice, had to serve twice.