Greens with tahini
This works with any Asian greens, such as pak choi, bok choi or komatsuna
- 1 medium head komatsuna, or other Asian greens
- 1/4 cup tahini
- 1-3 tablespoon water or lemon juice
- 1-2 teaspoons soy sauce to taste
Coarsely chop the greens, leaving the stem portions long enough to be a nice size for dipping. 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. Serve, either by pouring the sauce over the greens and tossing, or by letting each person dip pieces into the tahini-soy sauce.