Author Notes: Minimalist that I am, I wasn’t remotely interested in cooking with steamer baskets until I learned this incredible recipe in a cooking class. I love that the steamer method is low-tech, easy to learn, and fast. At home I use a bamboo steamer, which creates an interesting and not unpleasant scent while steaming.
*You’ll need two stackable steamer baskets for this dish. —GreenSproutKits
Serves: 6-8
Ingredients
The salad part
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2 heads
kale, Swiss chard or collard greens, stemmed and chopped
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1 large
garnet sweet potato, cut into quarters lengthwise and then into 1/2 inch slices
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1/2
cup scallions, chopped
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2
cups mung bean sprouts
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1/4-1/2
cups Ginger Miso Dressing
Ginger Miso Dressing
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1/4
cup white or yellow miso
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1/4
cup tahini
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2
tablespoons water
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2
teaspoons powdered ginger or 1/2-1 tsp freshly grated ginger
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2
tablespoons sesame oil
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2
tablespoons rice vinegar
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1
tablespoon Bragg Liquid Aminos or soy sauce
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1/2
orange, juiced (about 1/4 cup of juice)
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1/2-1
teaspoons salt (to taste)
Directions
The salad part
- Add 6 inches of water to a large saucepan and bring it to a boil.
- Place the sweet potato slices on the bottom steamer basket, and greens on the other one.
- Place the sweet potato basket over the pot of water and cover; steam for 7 minutes.
- Add the greens layer, cover, and steam for 5 minutes longer. Check the sweet potato slices for doneness, and once tender, remove from heat.
Ginger Miso Dressing
- Combine all ingredients and serve. Stays fresh in the refrigerator for up to 10 days.