Spring Greens with a Tahini Miso dressing

Bok Choy

About 10 years ago I picked up a cookbook called The Healthy Kitchen by Andrew Weil and Rosie Daley, at an op shop for $1.00. What a gem it turned out to be! Today’s recipe is theirs.

This is the kind of food I could live off – quick, nourishing and totally addictive. Its the kind of food I crave if I’m feeling low or tired – the zingy tang seems to perk me right on up. Use whatever vegetables you have fresh in the garden.

Spring Greens with Tahini Miso Dressing


  • 1 onion, thinly sliced
  • 1 Tablespoon sesame oil
  • 2 carrots, julienned
  • 400g  kale, thinly sliced
  • 2/3c water
  • 400g of bok choy, thinly sliced
  • 1 Tablespoon shoyu
  • 8 Tablespoon tahini miso dressing

Pour hot water into four bowls to warm them up.

In a large pan or wok, over medium high heat, saute the onions in the sesame oil until starting to go soft. Add the carrot and saute a couple of minutes. Add the kale, toss and add 1/3c water. Cook until the water has evaporated. Add the bok choy, shoyu and the rest of the water. Cook until greens are barely tender. (It’s a real crime to over cook this dish!)

Dry the bowls and divide the greens among them. Spoon 2 Tablespoons of the dressing over each serving.

Tahini Miso dressing

  • 2Tablespoon tahini
  • 1/4 cup white miso
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1 Tablespoon warmed honey
  • 2 teaspoons fresh dill
  • 1/2 teaspoon tumeric

Stir the miso and tahini together making all those lumpy miso bits go away! Add the lemon juice and water and mix well. Gently whisk in the rest.