Steamed Asian Greens with Soy Dressing
Water to barely cover bottom of pot
2/3 cup olive oil
1/2 cup soy or tamari sauce (Bragg's Liquid Amino Acids also works)
1 tablespoon ume plum vinegar (available at health food stores)
Steam greens over medium to medium-low heat for about 20 minutes or until greens are tender, stirring occasionally. While greens are cooking, whisk together the olive oil, soy or tamari sauce, and ume plum vinegar. Transfer greens to serving bowl, pour the dressing over them, and gently toss before serving.