Steamed Greens with Tahini Dressing

  • 2 cups water
  • 1 bunch kale or other leafy greens, cut into bite sized pieces
  • 1/3 cup tahini
  • 3 tbsp. shoyu
  • 3 tbsp. umeboshi vinegar
  • ½ bunch parsley
  • 4-5 scallions
  • ½ cup water

Add water to a pot with a steamer basket and bring to a boil. Add kale and cook for 2-3 minutes or until bright green. In a food processor or blender combine tahini, shoyu, umeboshi vinegar, parsley and scallions. Slowly add water to achieve desired consistency.