Warm Mixed Greens with Ginger-Miso DressingThis dish stands well on its own, but would nicely top barley, brown rice, or udon. 12c may seem like a tremendous amount of greens, but they cook down significantly.
12c mixed greens, chopped (we used dandelion, beet, chard, and romaine)
1T sesame oil
1t toasted sesame oil
1T black sesame seeds
2 large cloves garlic, minced
1 recipe quick radish pickles
1 recipe ginger-miso dressing
Make radish pickles and ginger-miso dressing, set aside. Heat sesame oil in large skillet. Add garlic and saute till fragrant. Add greens, stirring frequently till wilted. Add toasted sesame oil and sesame seeds, mix well. Drain greens if necessary; add radish pickles and ginger-miso dressing. Mix well and serve.
The picture below is the first tomato to appear in our garden. Our peaches and plums are just about to come into season, so we'll have plenty to keep us busy till the tomatoes are ready.