Farm to Table Recipe - Mālaʻai Greens & Tangy Tahini Dressing

This winter our students grew a variety of leafy greens and what a bountiful harvest it turned out to be, with over 35lbs harvested. Our students got the opportunity to prepare them in various ways. Curated by Miss Zoe, this delicious miso tahini dressing for cooked greens is packed full of flavor, protein and tang!

Sauteed Greens

Ingredients:

Harvest greens - napa cabbage, bok choy, sweet potato greens, Baby amaranth, spinach, etc - and carrots

Instructions:

Wash veggies.
Chop greens into 1-2 inch ribbons
Peel and cut carrot in half lengthwise, then cut into 1-2 cm slices (very thin)
Add sesame oil and/or coconut oil to the frying pan, turn on medium heat, and add carrots and one tablespoon of soy sauce.
Cook carrots over medium heat for 5-7 minutes.
Can turn heat down a little bit and add greens. Start with thicker, coarser leaves (bok choy, uala, older amaranth leaves, kale, etc), then at the end add in softer leaves (spinach, baby amaranth)
Once leaves look wilted, turn off heat and plate!

Dressing Recipe

Ingredients:

2 Tblsp miso paste

¼ cup unchopped basil leaves, about 10-15 ish leaves

4 tsp (teaspoons) lemon juice, no seeds

2 tsp chopped ginger

1 Tblsp honey

2 Tblsp olive oil

½ cup water

⅓ cup Tahini

Instructions:

Add all ingredients to blender and blend until smooth. Add more water or tahini as necessary for flavor/texture.