Taste of Tuesday

This time of year we have scads of Asian greens in the gardens - komatsuna, senposai, mizuna, tatsoi, yukina savoy, Tokyo bekana - plus other greens such as kale. I've found a new and quick way to make a delicious side dish, although I can eat a whole pot of it!

Steamed Asian Greens with Soy Dressing

Large pot of washed Asian greens, torn into bite-sized pieces (you can use other greens, too)
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.

Bon appetit!