Steamed Leafy Greens
SUGGESTED LEAFY GREENS:
Kale, Bok Choy, Leeks, Collard Greens, Mustard Greens, Chinese Cabbage, Parsley, Watercress, Carrot Tops, Daikon Tops, Mizuna, Turnip Tops, Scallions, Dandelion Greens
Wash and slice one or several of any of the above vegetables.
Place vegetables in a small amount of boiling water (1/2 inch) or in a stainless steel steamer above about 1 inch of boiling water.
Cover and cook with a very high steam for 3-4 minutes, depending on the texture of the vegetables.
Transfer quickly to a serving dish to prevent overcooking.
The vegetables should be a bright green color and crispy.
Wait until the water is fully boiling before you put in the vegetables.
You may lightly sprinkle shoyu or tamari over the greens at the end of cooking.
You may serve plain or, occasionally, add a few drops of brown rice vinegar or umeboshi vinegar.
When boiling, do not cover the pot with a lid, or the greens will lose their bright green color.
Always use high steam for only 3-4 minutes for brightest green color and crispy freshness.
Michio and Aveline Kushi