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- Wash greens: fill the sink with water and move them around, repeating the process until all the dirt is gone. Cut away harder stems from the leaves and slice separately, as they might need longer cooking than the leaves. Or use stems for soup stocks. If the stems are small, there is no need to remove them.
- In a stainless steel pot, add water and just one pinch of sea salt. Insert a stainless steel steamer and bring the water to a boil
- Add the stems of the greens (if using) and steam them for two minutes. Add leaves and steam them for a few minutes with the cover on. The greens should be cooked but still bright and crispy.
- Quickly transfer to a serving dish to prevent overcooking. In summer, dip the vegetables in cold water to preserve their green color.
- Meanwhile sauté daikon and mushrooms in sesame or olive oil until browend and soft. Season with tamari.
- Mix the steamed and cooled kale and chard, almond slivers, and cantaloupe. Combine the dressing ingredients and stir with a whisk or a fork. Merge the dressing together with the steamed greens and the daikon and mushroom. Serve with the pumpkin seeds and at room temperature or cold.