Kale and Asian Greens with Maple Sesame Vinaigrette

1 bunch green kale, stems removed then sliced thin 

1 bunch Tokyo Bekana (or Bok Choi), sliced thin, stems included

2 Tbsp toasted sesame seeds

Freshly ground pepper to taste

1 Tbsp sesame oil

2 Tbsp apple cider vinegar 

1 Tbsp maple syrup

1 Tbsp Tamari or Soy Sauce

1 bulb green garlic, finely minced

Heat option – 1 tsp dried chili flakes

In a small bowl, whisk 1 Tablespoon of the olive oil, the sesame oil, apple cider vinegar, maple syrup, soy sauce and minced garlic (add chili flakes if using).

Strip the stems from the kale leaves and roll the leaves and slice into very thin strips. Do the same with the Tokyo Bekana, but don’t remove the stems.

In serving bowl combine the greens and dressing tossing well to coat. Let the salad stand for 10 minutes to marinate.

Top with toasted sesame seeds and season with freshly ground pepper to taste if desired and serve.

Greens and Garlic Stir Fry

1 bunch Koji greens (tatsoi), rough chopped

1 bunch radishes with tops, cut radishes into wedges and rough chop the greens

1 stalk green garlic, sliced into thin strips

½# asparagus, cut into 1’’ pieces

¼ cup tamari (soy sauce)

1 Tbsp canola oil

2 Tbsp sesame oil

1 Tbsp corn starch (optional)

1 Tbsp minced ginger

Serve with rice

Mix sesame oil, tamari (soy sauce), ginger, half of the green garlic, and corn starch together with and whisk until corn starch starts to dissolve (don’t worry if it clumps when you add it to the heat it will begin to separate).

Heat wok or sauté pan to medium high heat. Add the remaining green garlic and the asparagus. Cook for 2-3 minutes or until aromatic. Take care not to burn the garlic (it can get a little bitter).

Add the radish wedges and cook for one minute then add the greens. Sauté until greens begin to wilt.

Push the greens and other veggies to the side of the pan and add the tamari mixture. Wisk to make sure the corn starch is completely dissolved. Once the sauce is uniform and starts to thicken, turn the heat off and then toss the greens and veggies with the sauce that you’ve just made.

Serve with rice.

Asian Greens Mix and Green Garlic Stir Fry

1 bunch Komatsuna or Kale

1 Bunch Radishes with tops, cut into wedges and rough chop the greens

1 stalk Green Garlic, sliced into thin strips

¼ cup tamari (soy sauce)

1 tbsp. canola oil

2 tbsp. sesame oil

1 tbsp. corn starch (optional)

1 tbsp. minced ginger

Serve with rice

Mix sesame oil, tamari (soy sauce) ginger, half of the green garlic and corn starch together with and whisk until corn starch starts to dissolve (don’t worry if it clumps when you add it to the heat it will begin to separate)

Heat wok or sauté pan to medium high heat. Add the remaining green garlic. Cook for 2-3 minutes or until aromatic take care not to burn the garlic (it can get a little bitter) 

Add the radish wedges and cook for one minute then add the greens. Sauté until greens begin to wilt.

Push the greens and other veggies to the side of the pan and add the tamari mixture. Wisk to make sure the corn starch is completely dissolved. Once the sauce is uniform and starts to thicken, turn the heat off and then toss the greens and veggies with the sauce that you’ve just made.