Photo: Kelly Rossiter
One of the things I love about spring is the anticipation of tender greens at the farmers' market. Although we've had very unseasonably warm weather here in Toronto off and on for the past month, it's still a bit early for harvesting anything grown outdoors, so I had to make do with some seedlings. I bought a bag with a mixture of all kinds of things, including beet greens, kale, radish greens, sunflower greens and cilantro.
I wanted to make a dish of wilted greens with tahini that I had seen on the website Limes and Lycopene which I follow regularly. Then I tried a sample of some beautiful aged goat cheese rolled in ash, and I started having visions of making a salad with the cheese on top. So I decided to make both types of greens for my lunch and they both turned out really well. For the recipe with the cheese you can click over to the post at Planet Green.
Photo: Kelly Rossiter
I fried some tofu and then marinated it for a few minutes in soy sauce, sesame oil and a bit of rice vinegar. Then I chopped it into little pieces and used it as a garnish. If you want a more substantial meal you can make larger pieces of tofu to go on top, or you can add a poached egg, or even put it on top of soba noodles. I just had regular old soy sauce, so that's what I used.
My husband was out of town last week, so I was eating on my own. This recipe was for one, so multiply it accordingly.
Greens with Tahini
1 teaspoon sesame oil
at least 3 large handfuls of mixed greens
1 tablespoon tahini
2 teaspoons shoyu
2 teaspoons rice vinegar or a squeeze of lemon juice
1. Heat the oil in a wok or frying pan, over a medium-high heat. You're wrangling a lot of greens, so this does need to be quite big. Once hot, but not smoking, add the greens and toss them in the oil. Cook, stirring regularly, for about 5 minutes, until the greens are wilted, but not mush.
2. Turn the heat off and add the tahini, shoyu and rice vinegar or lemon. Stir this through, until all the greens are coated and creamy. Serve immediately.
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