Field of Greens
This dish is a creative and flavorful way to serve the very essential, and vital to good health “leafy greens”. Kale, collard greens, and mustard greens are the classic leafy greens, abundant in calcium, iron, and other essential minerals, great for cleansing the liver, and high in natural fiber. They are combined here with circulation stimulating and skin beautifying fresh ginger root, the uplifting energy of powerful leeks, fat flushing and naturally diuretic daikon root, and beta carotene rich lovely orange carrots for a bit of colorful contrast to the greens. Can be served warm as cooked greens, or room temperature as a cooked salad.
Field of Greens
1 teaspoon toasted sesame oil
1leek, sliced in half lengthwise, washed well, then sliced on the
diagonal
1 teaspoon finely grated fresh ginger
3 leaves of kale, washed well, sliced down middle rib lengthwise,
folded in half, then sliced on the diagonal
3 leaves of collard greens, washed well, sliced down middle rib
lengthwise, folded in half, then sliced on the diagonal
3 leaves mustard greens, washed well, sliced down middle rib
lengthwise, folded in half, then sliced on the diagonal
1/4 cup julienne carrot
1/4 cup julienne daikon
1 teaspoon shoyu soy sauce
Add toasted sesame oil to a frying pan and heat over medium heat
Add leek to the pan and saute until it begins to separate and become
slightly wilted
Add the grated ginger, and continue to saute for a few more minutes
Add the kale, collard greens, and mustard greens, gently working
Them into the leek and ginger mixture
While continuing to toss the mixture, add the julienne carrot and
daikon
Add the shoyu, and saute and toss, until the carrot becomes bright orange, the greens become a rich green color, and everything is just wilted. Do not overcook
Transfer to a platter, and serve