Asian Spicy Gingered Greens
Adapted from Meals that Heal by Lisa Turner (Inner Traditions, 1996).

This recipe adds Asian flavor and appeal to chard and mustard greens, both deeply nutritious foods packed with lutein, beta-carotene, and vitamins. It makes use of miso, the fermented soy paste that is a traditional - and tasty - ingredient of Asian cookery, exceptionally rich in phytochemicals.


INGREDIENTS

1 tablespoon light sesame oil
2 carrots, grated
¼ cup freshly-grated ginger (I will sometime use the pickled sushi ginger when I don't have fresh)
2 teaspoons tamari
2 tablespoons honey
1 tablespoon mellow white miso (fermented soy paste, available at any natural food store)
1 tablespoon rice vinegar
½ teaspoon cayenne pepper
1 pound chard, torn into large pieces, with stems removed
1 pound mustard greens, torn into large pieces, with stems removed
¼ cup sesame seeds
¼ cup water

1. In a medium pan, heat oil and saute carrots and ginger until carrots are tender.

2. While carrots are cooking, in a small bowl combine tamari, honey, miso, vinegar, and cayenne pepper, adding water as needed to form a smooth paste.

3. Add chard, mustard greens, and sesame seeds to pan with carrots, and cook until greens are just wilted.

4. Add water and miso paste to vegetables, stirring well to coat all ingredients. May be served hot or well-chilled.

Serves 4 to 6.