Sesame greens make a tasty and impressive side dish for any meal.
Greens are bountiful in farmerís markets; some examples are beet greens, bok choy, escarole, kale, mustard greens, Swiss chard and turnip greens. Most dark leafy greens are rich in vitamin A, vitamin C, folic acid, calcium, iron,
and even protein. They are powerful and healing vegetables.
2 cups boiled greens (see below)
1 teaspoon brown rice syrup
1-2 teaspoons brown rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon hot pepper oil
2 tablespoons toasted sesame seeds
Prepare greens. For greens with tough stems, such as collards, kale or chard, cut the leaves away from the stem before washing. Wash greens carefully. Bring 2 quarts of water to a boil. Submerge greens and boil for 5-10 minutes. Timing is everything. If you remove the greens too soon they will be bitter. If you let the greens cook too long they will lose nutrients and have a flat taste.
Mix syrup, vinegar, and oils together. Pour dressing over greens; add seeds and toss well. Serve warm or cold or at room temperature.
Adapted from Feeding the Whole Family, by Cynthia Lair (Distributed
by Chelsea Green Publishing. Copyright (c) 1997 by Cynthia Lair.
Adapted from Feeding the Whole Family, by Cynthia Lair (Distributed by Chelsea Green Publishing)