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…