Baby Asian Greens

My most recent CSA box came with a baggie of all kinds of baby leaves, the first spring Asian greens.

I turned several generous handfuls of this bounty into an anything but plain green salad, served with a simple dressing of just lemon juice and olive oil. Divine. So fresh and seasonal.

The rest got stir fried and enjoyed as dinner with steamed rice, crispy seaweed and homemade Takuan (Japanese radish pickle.) That is the recipe that I am posting here because it is so simple and so delicious. And pretty healthy.

2 cups mixed baby greens, preferably Asian greens, washed well but still damp

1 tsp roasted sesame oil

1 tsp sake

1 tsp soysauce

Generous pinch of sugar

Salt and white pepper to taste

Put the greens in a large pan along with teh sake, the soy sauce and a tablespoon of water.

Place over medium heat and cook, stirring often, until the greens are wilted and combined with the soy mixture. This will only take a couple of minutes.

Remove from the heat and add sugar, salt, white pepper and the sesame oil. Stir to combine and check for seasoning.

That's pretty much it. Excellent hot or at room temperature with rice, or cold, over silken tofu.