Tahini-Soy Sauce Greens
Note: Works well with either bok choy or komatsuna
1 head bok choy or bunch komatsuna
1/4 cup tahini
1-3 tablespoon water or lemon juice
1-2 teaspoons soy sauce to taste
Wash and coarsely chop greens. Put stems into a steamer for two minutes; then add the leaves and steam for three to four minutes, until tender-crisp. Drain, pressing lightly to remove excess water. Mix the tahini, water or lemon juice, and soy sauce in a bowl. Pour the sauce over the greens and toss, or let each person dip pieces of greens into the tahini-soy sauce.
[Ann’s notes: Instead of steaming I sautéed the greens in a little bit of peanut oil, starting the stems about 3 minutes before the leaves, then added the leaves and just let them wilt down. I didn’t measure the dressing carefully but I think the amount of dressing as the recipe is written would be more than needed for one bunch of komatsuna. I used about a heaping tablespoon of tahini, the juice of half a (juicy) lemon, and a couple of shakes of soy sauce. I just made this and it is really good.]