Sesame greens make a tasty and impressive side dish for any meal. Serve with a salmon or tempeh dish and brown rice.
2 tablespoons toasted sesame seeds
4 heads baby bok choy
1 tablespoon olive oil or butter
1 teaspoon maple syrup or honey
1-2 teaspoons brown-rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon hot pepper oil (optional)
1/2 teaspoon tamari
Toast sesame seeds in a skillet over medium heat. Stir constantly, lightly shaking skillet until seeds begin to pop, change color slightly, and give off a toasty aroma. Remove from skillet and set aside.
Trim ends of bok choy and wash leaves. Chop leaves at a 90-degree angle to their length into 1-inch strips. Heat olive oil or butter in a 10-inch skillet. (When sautéing, I’ve found it best to work with just-washed greens; the added water helps with wilting and releasing bitterness. If there is too much water on the greens or the oil is too hot, the oil will sputter, so take care.) Add greens and keep them moving in the skillet. Turn frequently so that all greens reach the heat. When all greens have turned bright green and begun to wilt, remove from heat and set aside. Mix together syrup, vinegar, other oils, and tamari. Pour dressing over greens, add seeds, and toss well. Serve warm, cold, or at room temperature.
Makes 2 cups, 4 servings