-excerpted from Lenore's Natural Cuisine cookbook

Kale is high in calcium and delightfully delicious when served with this four-flavor dressing. Or, for an instant alternative, sprinkle umeboshi or brown rice vinegar on top of steamed kale.

directions

1. Combine shoyu with water in a small saucepan. Simmer over low heat for 3 minutes. Remove from heat. Add sesame seeds, lemon and ginger juices and stir. Set aside.
2. Bring water to boil in a steamer.
3. Meanwhile, thoroughly swish greens in water until clean. Pay special attention to the stems. 
4. Cut out stems. Remove their dried out ends. Slice stems into long, thin diagonals. Cut leaves into 2-inch pieces. 
5. Place stems into the steamer basket. Steam until tender, 3-8 minutes. 
6. Repeat steps #5 and #6 with leaves. Steam until tender, 3-6 minutes.
7. Place kale in a large serving bowl. Add the dressing and serve immediately. 
   

variations

Substitute bok choy or chinese cabbage for kale.

cook's tips

Discard yellow, decaying leaves, which lack vitality and sap yours! Choose fresh, bright green, organic vegetables whenever
     possible.
To effectively shred ginger, use a ginger grater. Oriental and natural foods stores carry porcelain or aluminum ginger graters,
     although I prefer the stainless steel variety.
To make ginger juice, place grated pulp into the palm of your hand. Squeeze the juice out by making a tight fist. Do this over a
     strainer so that no bits of pulp fall into the juice.

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