Ginger Sesame Greens
Terry Winters, Clean Food Cookbook
2 bunches of organic dark leafy greens (kale, collard greens, mustard greens, dandelion greens, or chard)
1 tablespoon extra virgin olive oil
1 tablespoon grated fresh organic ginger
1 tablespoon mirin
1 tablespoon tamari
1 tablespoon toasted sesame oil
Toasted sesame seeds and sea salt or gomasio (Gomasio is dry condiment used in Japanese cuisine made with unhealed sesame seeds and salt. Some commercially sold gomashio also has sugar mixed in with the salt.)
- Remove dry stalk ends from greens and chop leaves into bite-size pieces.
- In Dutch oven or skillet over medium heat, sauté ginger in olive oil, mirin and tamari for 1 minute.
- Add chopped greens, increase heat to medium-high, add water as needed to prevent sticking, cover and cook 3-5 minutes until the greens are tender.
- Remove cover, toss greens to ensure even cooking and sauté 2-3 minutes longer.
- Turn off heat, drain excess cooking liquid and toss with toasted sesame oil.
- Sprinkle with gomasio or toasted sesame seeds and salt and serve.