Sesame Asian Greens



2 c fresh baby spinach


1½ c bok choy


1½ c choy-sum or other leafy greens including swiss chard or silver beet, kale, arugula or rocket, collards, mustard greens, broccoli, cabbage, and red, green, or romaine lettuce


½ red bell pepper, sliced into thin strips, 1 inch long


2 Tbsp liquid honey


2 Tbsp sesame oil


Pinch salt


1 Tbsp white sesame seeds


1 Tbsp black sesame seeds




Chop the greens into 1 inch strips. Cut across the stalks, breaking up the stringy texture.


Mix vegetables together in a bowl and drizzle with sesame oil and honey and mix gently.


Sprinkle the sesame seeds on top.


Makes 5 cups.


From: The Revive Café Cookbook series by Jeremy Dixon

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