Ginger-Infused Greens and Vegetables by Nancy Singleton Hachisu
This medley of simmered, steamed, and crunchy raw vegetables is brought together by the ginger-infused dressing.
This medley of simmered, steamed, and crunchy raw vegetables is brought together by the ginger-infused dressing. Leftovers are good for several days, if refrigerated.
INGREDIENTS
5 ¼ oz (150 g) edible shungiku [chrysanthemum greens]
5 ¼ oz (150 g) bok choy
5 ¼ oz (150 g) komatsuna [Japanese mustard greens] or mustard greens
5 ¼ oz (150 g) spinach
2 ⅔ oz (75 g…
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