Nina Marcinowski

Recipe courtesy Tyler Florence


  • 1 ½ pounds spinach, baby bok choy, Chinese broccoli, or a combination
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds, plus more for garnish

Pour about 1-inch of water into a wok and bring it to a boil over high heat. Put the greens into a bamboo steamer and cover. Put the steamer into the wok and steam the vegetables for about 5 minutes or until they are just tender. Meanwhile make the dressing by combining the soy sauce, vinegar, honey, oil, and 1 teaspoon sesame seeds in a small bowl. Put the cooked greens onto a serving platter, drizzle the dressing over them, and toss well to coat. Garnish with sesame seeds and serve immediately.


If you can’t get to your young Asian greens right away, soak them for 10 minutes in ice cold water. Drain. Spin out any remaining water in a salad spinner. Or, put them in a thin towel (flour-sack types work well). Gather the ends of the towel together, step outside, and spin your arm like you are doing the backstroke until water isn’t coming out any more. Store in a plastic bag (grocery store or zipper closure) with plenty of room for the lettuce to move around.


Trim off longer stems. Use young Asian greens for salads. Steam or stir-fry more mature greens.