Blanched Broccoli Rabe Greens with Soy-Dashi Sauce
posted in: Recipes, Sides & Salads, vegan, vegetarian | 3
My latest favorite way to eat my greens is in the Japanese style of ohitashi, which is to blanche, shock, squeeze out, and pour over with a soy sauce and dashi mixture. It’s an easy way to stock up on your greens for the day, which there are plenty of in the spring. It softens the leaves, but also the stalks, which are typically left on and are delightful to crunch on dressed in this sauce.