Recipe: Steamed greens

By Grant Allen

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Broccoli and cabbage. Photo / Jason Burgess
Broccoli and cabbage. Photo / Jason Burgess

'A salad of your imagination'

I loved this idea, no recipe just garden inspiration, using what is on hand, such as little leaves, herbs, grated vegetables and edible flower garnishes.

Finish with a simple dressing of oil and lemon juice with a little sugar and mustard.

• Bok Choy
• Spinach
• Silverbeet
• Broccoli
• Chinese cabbage


1. Wash and trim all the leaves, finely dice any tender stalks.

2. Tear any very large leaves in half.

3. Steam the greens using a bamboo steamer over a pan of hot water. Young people need total supervision for this.

4. Once wilted, dry the leaves on a clean tea towel.

5. Place on a serving platter and dress with a little sesame oil, lemon juice and maybe some sesame seeds.

- Herald on Sunday

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