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.

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