Leafy Green Vegetables
By Naomi Ichikawa Esko
Oshitashi in Japanese means a way of cooking greens by steaming or blanching. This dish is often eaten with a little shoyu (soy sauce). Oshitashi is rich in fiber, vitamin C, potassium, and magnesium. Oshitashi is a perfect tonic as warm weather approaches. It can be enjoyed daily. Try dandelion greens for an added boost in the spring.
2 cups broccoli rabe (cabbage, watercress, Chinese cabbage, dandelion green, and bok choy are also fine)
2 teaspoons shoyu (organic soy sauce)
1. Chop broccoli rabe or other green into bite-sized pieces.
2. Bring 1 to 2 inches of water to a boil.
3. Place a steamer basket (bamboo or metal) on or in the pot and add the chopped greens.
4. Cover and steam for 2 to 3 minutes or until the vegetables are tender but still bright green. 5. Place in a bowl with shoyu and mustard. Mix. Serve on a plate. Garnish with fresh lemon.