Toasted Sesame Greens Recipes

SESAME GREEN BEANS

Steps:

• Steam green beans covered in 1/2-inch boiling water for 2 minutes. Transfer beans to a colander and run under cold water. Drain well.
• Heat a wok shaped skillet or large nonstick frying pan over high heat. Go once-around-the-pan with wok or vegetable oil, add several drops sesame oil, and crushed pepper flakes. The pan will smoke. Add beans and stir-fry for 2 minutes. Add sesame seeds and coarse salt and toss to coat beans evenly.

SESAME GREEN BEANS

Steps:

• Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
• Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.

SAKE-BRAISED MUSTARD GREENS WITH SESAME RECIPE

Steps:

• Pour oil into a large high-sided skillet, add garlic, and set over medium heat. Cook, stirring often, until garlic is barely golden, about 2 minutes.
• Add a third of the greens to skillet and toss to coat with oil and garlic. Cover skillet with a lid and cook until greens are slightly wilted, about 2 minutes. Uncover skillet; add sake and another third of greens and toss to combine. Cover and cook until greens are slightly wilted, about 2 minutes, then add remaining greens. Cover and cook until slightly wilted, about 2 minutes. Remove lid from skillet, add lemon zest to greens, and continue to cook, stirring often, until greens are completely wilted and tender and most of the liquid has evaporated, about 2 minutes. Season with salt.
• Transfer greens to a serving bowl and top with sesame seeds.

TOSSED GREENS WITH SESAME AND ORANGES

Steps:

• Drain orange segments, reserving 2 tablespoons liquid for dressing. Place orange segments in shallow glass or plastic dish. In tightly covered container, shake orange liquid, vinegar, honey, oil and cinnamon until well blended. Pour over oranges. Cover and refrigerate at least 15 minutes.
• In large bowl, toss lettuce, mushrooms, bean sprouts and onion. Spoon oranges and dressing onto salad; toss lightly. Sprinkle with sesame seed.

TOASTED SESAME GREENS

Steps:

• Place a large pan over high heat until hot.
• Add oil, swirling to coat bottom. Add ginger; cook, stirring, until fragrant, about 10 seconds.
• Add spinach and broth; stir once, then cover.
• Reduce heat to medium; cook, stirring once, until greens are wilted, about 2 minutes.
• Add sesame oil, soy sauce, and sesame seeds.
• Toss to distribute seasonings and serve.

SESAME STIR-FRIED CHINESE GREENS

Steps:

• In a wok or large frying pan heat the oil over high heat until very hot. Add the bok choy and stir-fry until they begin to soften slightly, 1 to 2 minutes. Add the soy sauce, vinegar and sesame oil and cook until just done, 1 to 2 minutes longer. Sprinkle with sesame seeds and serve.

GREENS WITH ORANGE VINAIGRETTE AND TOASTED SESAME SEEDS

Steps:

• In a small dry skillet over medium heat, toast the sesame seeds, shaking the pan until they are fragrant, 2 to 3 minutes, and set aside to cool.
• Repeat step 1 with the cumin seeds, and then grind the cumin seeds in a clean spice grinder or with a mortar and pestle until fine.
• In a medium bowl, whisk together the orange juice, red-wine vinegar, salt, and sugar. Gradually whisk in the olive oil, adding in a fine stream, until emulsified. Whisk in the ground cumin, and season with pepper to taste. Drizzle the dressing over salad, and sprinkle toasted sesame seeds over the top.

SESAME MUSTARD GREENS

Steps:

• Heat oil in a skillet over medium heat. Add onions to the hot oil and saute for 3 minutes. Carefully add mustard greens, garlic, and water; cover immediately and steam until greens are slightly wilted, about 4 minutes.
• Remove cover and mix greens. Stir in sesame oil and soy sauce. When greens are at desired texture, add sesame seeds and season with salt and pepper.

EASY SESAME GREEN BEANS

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry., In a large skillet, saute beans and onion in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in soy sauce and pepper. Transfer to a serving dish; sprinkle with sesame seeds.

SESAME ROASTED GREEN BEANS

Steps:

• Preheat oven to 375°F.
• In a large bowl, toss all ingredients (except sesame seeds) until green beans are coated thoroughly.
• Spread beans onto a large baking sheet in one layer.
• Roast for 15 minutes. Remove from oven, roughly turn beans over with a spatula and spread out to one layer once more. Sprinkle evenly with sesame seeds.
• Return to oven and roast for another 15 minutes.
• Remove from oven, serve and enjoy!

GARLIC-SESAME GREEN BEANS

Steps:

• In a Dutch oven, bring 10 cups water to a boil. Add green beans; cook, uncovered, 6-8 minutes or until tender. , Meanwhile, in a small skillet, heat oils over medium heat. Add shallot, garlic, salt and pepper; cook and stir 2-3 minutes or until tender., Drain green beans and return to Dutch oven. Add shallot mixture; toss to coat. Sprinkle with sesame seeds.

BEETS AND BEET GREENS IN SESAME VINAIGRETTE

Steps:

• Preheat oven to 375 degrees. Bake the beets in their skins until they are tender when tested with a skewer or sharp knife. Remove and cool.
• Cut the stalks off the beet greens and discard. Coarsely chop the leaves. Blanch the leaves in boiling salted water and refresh them under cold running water. Squeeze out the water and set them aside.
• Make the dressing. Combine the sesameand olive oils with the garlic, vinegar, lemon juice, soy sauceand season to taste with salt and pepper. Peel the beets and slice. Remove the garlic from the dressing. Toss the leaves in a little of the dressing and place in the center of a serving dish. Toss the beets in remaining dressing and place them around the side. Sprinkle the greens with the sesame seeds.