- 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.
