Eating Greens

The Mr. has been here for a few days. One of the meals he requested was green vegetables, cooked. In the picture above is the selection I chose for him from the garden, rainbow chard, mixed leaf cabbage and the ubiquitous invasive weedy tree spinach called Magentaspreen.



The chard was stripped from its stems, the stems cooked briefly in boiling water and the leaves steamed above, drained well and dressed simply with lemon juice and salt.

The cabbage leaves were shredded finely and stir friend with cumin, mustard seeds, ginger and a little onion.

The tree spinach was blanched, drained, squeezed to remove excess moisture and dressed with soy sauce, a little balsamic vinegar and topped with gomashio.

I served the three dishes with a miso soup.