steamed summer greens: baby kale, komatsuna, mizuna and pak choi

Now that summer is in full swing, the body needs light, nutrient-rich greens to cleanse, cool and boost the immune system. If not now, when?

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serves 2-4

INgredients

8-10 leaves baby kale

6-8 leaves komatsuna (Japanese mustard spinach)

6-8 leaves mizuna (Japanese mustard)

10-12 leaves baby pak choi (baby Chinese cabbage)

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Process

Wash the greens well by soaking them in a bowl of cold water.

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Trim any unwanted stems.

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Fill a pot just 1/8 full of water and place on stove on medium to high flame.

Place all the greens in a steamer basket (either stainless steel, as shown here, or bamboo.)

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When water is roiling boiling, place steamer basket, covered, in pot.

These baby greens should take less than one minute to steam.

When they look wilted but still bright green, remove them from the pot.

Serve with a few drops of soy sauce and roasted black sesame seeds if desired (I had some leftover from yesterday’s carrot salad.)

All of these greens are in the brassica family, high in Vitamin C and soluble fiber with powerful antiviral, antibacterial and anti-cancer properties.