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Japanese Farmhouse Greens

This is a different and delicious approach to preparing greens. The tahini provides an excellent foil to the bite of more pungent or bitter greens. Tender or less pungent greens can be left raw, just massage the miso and tahini straight onto the chopped leaves. If you have lots of greens, consider doubling the recipe for a more substantial dish. Serve as a side dish or as a garnish on a grain bowl. This is a fun and unique filling for sushi, too!

Ingredients

1 or 2 bunches greens, cleaned and any tough stems removed

1 tablespoon tahini

2 teaspoons miso paste

Soy sauce to taste

Sesame seeds to garnish

Directions

Blanch greens by quickly submerging in boiling water, then removing to a cold water bath. Squeeze excess water from greens and chop roughly. Stir together tahini and miso paste, adding a bit of water if necessary to thin. Mix into chopped greens and season to taste with soy sauce. Sprinkle with sesame seeds to serve.

Submitted by Sara Jones, Tucson CSA