RECIPE: Tahini-Soy Sauce Greens

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.]

What is Komatsuna

Komatsuna, also called Japanese mustard spinach, is in the same family as the turnip. It can be eaten raw or cooked and has a flavor that is milder than collards or kale. Komatsuna is an excellent source of calcium.

Since komatsuna can be harvested at any stage, it is more tender when harvested in the earlier stages – think of replacing it for the spinach in your favorite recipes – and heartier when harvested later – in this case use it in the place of tougher greens like collards or cabbage.

Use the young leaves of this versatile green in salads and stir-fries, or pickle, boil or add it to soup in its later stages.

RECIPE: Komatsuna with anchovy dressing

Ingredients:
4 tbsp olive oil
2 anchovy filets or to taste
Juice from one lemon
Freshly grated parmesan cheese
12 komatsuna leaves

Procedure:

1. Macerate anchovy filets in olive oil (or, if in a hurry, finely chop anchovy filets and mash in olive oil)
2. Mix in lemon juice
3. Finely chop komatsuna leaves into thin strips
4. Toss with olive oil-lemon-anchovy dressing
5. Top with fresh parmesan