Barbara Olendzki


  • 1-¼ lb (chard, kale, spinach, turnip greens, mustard greens, etc.)
  • ¼ cup water
  • ½ tablespoon Gomasio (sesame salt)


  1. Wash greens well.

  2. Place in 2-qt. saucepan; add water and cover. Place over medium heat until pot begins to hiss; then reduce heat and steam gently for 7 minutes. Make sure bottom greens don’t burn.

  3. When greens have finished cooking, drain well and chop into pieces. Toss with Gomasio and serve immediately.