Boiled Kale and Turnip Greens


4-5 large kale leaves
2 turnip green leaves
pinch of sea salt (optional)
umeboshi vinegar (optional)


1. Wash the greens and remove the stem from the leaf. Slice the stem diagonally. Slice the leafy part into 1/2 -inch strips. Keep the stems and leaves separate.
2. Place enough water in a pot that will cover half of the greens, and bring to a boil.
3. Place pinch of salt into the boiling water. Add the stems, and boil 3 minutes. Place the leaves in the same boiling water and cook until done, about 5 minutes.
4. Remove, drain, place in a serving bowl and allow to cool a bit. Serve plain or with roasted sesame seeds on top. Some drops of umeboshi vinegar may be added.

See other recipes submitted by Warren King