| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | Salads, Seattle tim | 2 | Servings |
INGREDIENTS
| 2 | tb | Low-sodium soy sauce |
| 1 | tb | Sesame seeds, toasted & crushed |
| 1 | tb | Honey |
| 1/2 | lb | Fresh turnip greens |
| 1 | pk | (10-oz) fresh spinach |
| 2 | qt | Water |
INSTRUCTIONS
1. Combine soy sauce, sesame seeds and honey in a small bowl and stir until well-blended. 2. Remove stems from turnip greens and spinach. Bring 2 quarts water to a boil in an 8-quart stockpot or Dutch oven. Add turnip greens; cover and cook 1 minute. Add spinach and cook until wilted. Drain and rinse greens mixture under cold water; drain again and pat dry. Toss with sesame dressing. Note: Mustard greens can be substituted for turnip greens. MC formatted 4/12/97 by MsRooby@sprintmail.com Recipe by: Seattle Times 4/9/97 (Cooking Light Magazine) Posted to MC-Recipe Digest V1 #564 by Rooby <MsRooby@sprintmail.com> on Apr 12, 1997
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