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Japanese Farmhouse Greens

This is a different and delicious approach to preparing greens. The tahini provides an excellent foil to the bite of more pungent or bitter greens. If you have lots of greens, consider doubling the recipe for a more substantial side dish. This is a fun and unique filling for sushi, too!


1 or 2 bunches greens, cleaned and any tough stems removed

1 tablespoon tahini

2 teaspoons miso paste

Soy sauce to taste

Sesame seeds to garnish


Blanch greens by quickly submerging in boiling water, then removing to a cold water bath. Squeeze excess water from greens and chop roughly. Stir together tahini and miso paste, adding a bit of water if necessary to thin. Mix into chopped greens and season to taste with soy sauce. Sprinkle with sesame seeds to serve.

Submitted by Sara Jones, Tucson CSA