I love the Japanese appetizer of spinach gomae, with its nutty, sweet, and salty sauce coating just-blanched greens. Lately I've been experimenting with using the same sauce on other greens, and I almost like it more with the sharp and bitter greens of baby turnips. —Fairmount_market
Smash the sesame seeds into a paste using a coarse mortar and pestle (a Mexican molcajete works well for this) or a spice grinder. Mix in the sugar, rice wine, and soy sauce.
Bring a pot of salted water to a boil and prepare a bath of ice water. Rinse the greens, discard any wilted or discolored leaves, and trim off the thick stems. When the water is boiling, submerge the greens into the water for just under a minute and then quickly drain and toss into the ice water bath.
Wait a minute and then drain the cooled greens, wringing out excess water. Lay the greens on a cutting board. Chop the greens into 1-inch strips. Toss with the sesame sauce and serve.
I'm a biology professor and mother of two, and in my (limited) free time I love to cook, which is much more forgiving than laboratory science. Last year I helped start a farmers market in my neighborhood, and to promote it, I created a food blog: fairmountmarket.blogspot.com. I enjoy the challenge of coming up with recipes for local, seasonal ingredients and finding fun ways to cook with my children.