Steamed. Boiled. Sauteed. Raw. There are many ways to eat your greens, but it still seems like I’m always wanting new ideas for cooking these staples. Dark leafy greens are so important for our overall health, whether we are trying to build blood, support the Liver & GB and reduce inflammation, get in more nutrients and minerals, help eliminate well, or improve general digestion. Their slight bitterness helps descend food down the digestive pathway, and this combined with their fiber helps optimize elimination. Cooking and eating greens should be easy as they are essential for a wholesome diet, so having no-fuss ways to prepare them is key. This is one of my new favorite ways to prepare greens that I learned from Andrew Sterman, TCM and Qigong teacher & author of Welcoming Food. I use mostly kale or spinach for this method, but chard could also work nicely. It’s so simple, easy and really really delicious. This is traditionally a Japanese method, and I find it really satisfying on many levels - in aesthetics, taste, ease of prep, & versatility - which is why it’s been in constant rotation at my house for months now :) I hope you make some & enjoy.

Greens Oshitashi /

1 bunch organic spinach or dino kale

1 Tbsp shoyu or tamari

1 Tbsp toasted sesame oil

1 Tsp Mirin

Sesame seeds (black or white)

Wash your greens thoroughly but leave them whole. Get a large pot of water boiling, salt it well. Submerge greens into water and let blanch for about 30-60 seconds (spinach), or 60-120 seconds (kale). Remove with tongs and place in a colander and rinse well under cold water to halt the cooking process completely. They should be bright & vibrant green, and not overcooked. When cool, separate the greens into 3 relatively even bundles lengthwise, and squeeze as much water from them as possible, then lay each bundle flat on a cutting board. Cut each section evenly into 3 portions (see the photos above). Lay these portions into a glass storage container in a neat row however they will fit. Make your sauce combining the 3 liquid ingredients and mix together. Pour sauce evenly over greens and sprinkle with sesame seeds of choice. Let sit in the fridge to rest for an hour or more if possible (also totally ok to eat immediately, this just lets them soak up flavor a bit more), and they are even better the next couple days. Wonderful as prep for breakfast greens or lunch/dinner side during the week.