Japanese Farmhouse Greens

September 24, 2007

Japanese Farmhouse Greens

Sara Jones, Tucson CSA

This is a different and delicious approach to preparing
greens. The tahini provides an excellent foil to the
pungent bite of the mustards in this week’s braising mix.
If you still have greens from last week, doubling the recipe
will result in a more substantial side dish. Use this as a
filling for sushi, too.

1 or 2 bunches braising greens
1 tablespoon tahini
2 teaspoons miso paste
Soy sauce to taste
Sesame seeds to garnish

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.

Mix into chopped greens and season to taste with soy sauce.
Sprinkle with sesame seeds to serve.

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