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
Ingredients
- The salad part
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2 heads
kale, Swiss chard or collard greens, stemmed and chopped
-
1 large
garnet sweet potato, cut into quarters lengthwise and then into 1/2 inch slices
-
1/2 cup
scallions, chopped
-
2 cups
mung bean sprouts
-
1/4-1/2 cups
Ginger Miso Dressing
- Ginger Miso Dressing
-
1/4 cup
white or yellow miso
-
1/4 cup
tahini
-
2 tablespoons
water
-
2 teaspoons
powdered ginger or 1/2-1 tsp freshly grated ginger
-
2 tablespoons
sesame oil
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2 tablespoons
rice vinegar
-
1 tablespoon
Bragg Liquid Aminos or soy sauce
-
1/2
orange, juiced (about 1/4 cup of juice)
-
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.
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Place the sweet potato slices on the bottom steamer basket, and greens on the other one.
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Place the sweet potato basket over the pot of water and cover; steam for 7 minutes.
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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
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Combine all ingredients and serve. Stays fresh in the refrigerator for up to 10 days.
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