Asian Spicy Gingered Greens Recipe

This recipe adds Asian flavor and appeal to chard and mustard greens, both deeply nutritious foods packed with lutein, beta-carotene, and vitamins. It makes use of miso, the fermented soy paste that is a traditional – and tasty – ingredient of Asian cookery, exceptionally rich in phytochemicals.

Even families who usually don’t like greens will enjoy this delicious, healthful dish. (Please note that this recipe calls for honey, so even though it does not include dairy, it is not suitable for people who practice a strict vegan diet.)


1 tablespoon light sesame oil
2 carrots, grated
cup freshly-grated ginger
2 teaspoons tamari
2 tablespoons honey
1 tablespoon mellow white miso(fermented soy paste, available at natural food stores or your supermarket)
1 tablespoon rice vinegar
teaspoon cayenne pepper
1 pound chard, torn into large pieces, with stems removed
1 pound mustard greens, torn into large pieces, with stems removed
cup sesame seeds
cup water

1. In a medium pan, heat oil and saute carrots and ginger until carrots are tender.

2. While carrots are cooking, in a small bowl combine tamari, honey, miso, vinegar, and cayenne pepper, adding water as needed to form a smooth paste.

3. Add chard, mustard greens, and sesame seeds to pan with carrots, and cook until greens are just wilted.

4. Add water and miso paste to vegetables, stirring well to coat all ingredients. May be served hot or well-chilled.

Serves 4 to 6.

Adapted from Meals that Heal by Lisa Turner (Inner Traditions, 1996). Copyright (c) 1996 by Lisa Turner. Reprinted by permission of Inner Traditions.
Adapted from Meals that Heal by Lisa Turner (Inner Traditions, 1996).


Sonia Minwer Barakat Requ

Thanks for sharing

Chrissie R
Chrissie R10 months ago

Thanks for posting.

Cindy S
Cindy Smith10 months ago

looks good

Danuta W
Danuta Watola10 months ago

Thanks for sharing.

Sue H
Sue H10 months ago

This just made me hungry.....again. Delicious, thanks.

Peggy B
Peggy B10 months ago


Marija M
Marija M10 months ago


Ruth S
Ruth S10 months ago


Jacklyn Walker
.2 years ago

- and STILL delish 3 years later - Yum - ta - great way to start yum cha - smile

Julie Cordner
Julie Cordner6 years ago

Try rice syrup or other swetener instead of honey for a Vegan dish.