Greens with Tahini
I’ve been eating this a lot recently.
It’s partly due to the vegie box I’ve started getting. Almost every week the box has been chock full of greenery. Basil, silverbeet, watercress, bok choy, water spinach, parsley, Chinese broccoli, coriander, amaranth and even sweet potato leaves have been in there. Freshly picked and bursting with luscious goodness, I’ve wanted to eat them straight away.
This also coincided with me re-discovering one of my old cookery books. It’s a small thin, paper covered book by Airdre Grant, called The Good Little Cookbook. Full of really simple, clean flavoured, macrobiotic based food, I’d pulled it off the shelf to check on some ingredients. During the course of flicking through I was reminded about this gem of a recipe.
Since then, I’ve been eating Greens with Tahini at least twice a week.
A couple of times I’ve eaten it straight up, served on toast. But I’ve also topped the greens with a poached egg, had it on brown rice, stirred through some almonds and sauteed some slivers of tofu to place on top. It’s a simple and flexible way of using up loads of greens.
I make this with large handfuls of greenery – whatever I have in the fridge. I wash them, cut the most obvious bits of stalk off and then give them a quick chop, about 3 – 4 cuts with a knife. That’s it.
Greens with Tahini
Per person I use:
- 1 teaspoon sesame oil
- at least 3 large handfuls of mixed greens – see preparation note above
- 1 tablespoon tahini
- 2 teaspoons shoyu
- Optional: 2 teaspoons rice vinegar or a squeeze of lemon juice
Heat the oil in a wok or frying pan, over a medium-high heat. You’re wrangling a lot of greens, so this does need to be quite big. Once hot, but not smoking, add the greens and toss them in the oil. Cook, stirring regularly, for about 5 minutes, until the greens are wilted, but not mush.
Turn the heat off and add the tahini, shoyu and rice vinegar (if using). Stir this through, until all the greens are coated and creamy. Serve immediately.