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Leafy Greens

Mixed Greens Sauté


  • 2 Tablespoons sesame oil
  • 2 cloves garlic, minced
  • 4 scallions, sliced
  • Pinch sea salt
  • 5 leaves kale
  • 1 small head broccoli
  • Tamari soy sauce
  • Deglazing liquid: Either water, vegetable broth, white wine or miring rice wine
  • 1 small head bok choy


  1. Wash and slice all of your vegetables. Heat a skillet or wok over medium high heat. Add the sesame oil, scallions and garlic. Stir lightly and add a pinch of sea salt.
  2. Cook for several minutes, then add the kale and broccoli on top. Add a splash of soy sauce and a few tablespoons of your deglazing liquid. Cover and let steam for 3 minutes. Add the bok choy and another splash of water and soy sauce.
  3. Cover and steam another 2 to 3 minutes, or until desired tenderness. Serve hot.
Natural Kitchen Cooking School