Macrobiotic Steamed Greens

Copyright Gabriele Kushi - Recipe from Embracing Menopause Naturally by Gabriele Kushi

Serves 3 to 4

Green leafy vegetables are loaded with calcium and other minerals and vitamins. Enjoy them at every meal. Serve them hot as a side dish or as a room-temperature salad with a TAHINI MISO DRESSING.

1 bunch of kale or other green leafy vegetable

1/2-cup spring water

Pinch of sea salt

Preparation: Wash the kale and slice into 1.5 -inch-long pieces, or cook them whole and cut after they are done. Add 1 inch of water and a pinch of sea salt in a medium-sized pot, before placing the steamer. Add the greens, cover the pot, and boil for 3 to 5 minutes or until greens are tender.

Variation: Choose a different green daily, like collard, mustard greens, turnip greens, Bok Choy, watercress, dandelion leaves, turnip leaves, or Chinese cabbage. For added taste, sauté your greens in a small amount of light sesame or olive oil.

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