“Fine. I’ll just get to the point. These are Gysahl Greens, kupo! You can call Choco outside the forest with these. Find chocobo footprints near the forest, kupo.”
- 2 tsp. canola oil
- 1 tsp. sesame oil
- 8 oz. package of crimini mushrooms, washed and sliced (about 3 cups)
- 1 tbsp. sesame seeds
- 1 lb. greens, cleaned and chopped (beet greens, turnip greens, mustard greens, kale, or spinach are all good choices)
- ¼ c. water (if using pre-washed greens)
- 1 tsp. tamari or soy sauce
- Cooked basmati rice, or other whole grain (optional)
Heat oil in a large pot on medium-low, being careful not to let it smoke. Add mushrooms and sesame seeds and cook until the mushrooms are tender, about 10 minutes.
Add the greens, with the water still clinging to the leaves (if using pre-washed greens, add ¼ cup water). Sprinkle with soy sauce. Cover and cook for 15 minutes, until greens are wilted.
Stir well to combine. Test the greens; if you prefer them to be more tender, add more water if needed, cover, and cook for an additional 10 minutes.
Serve over rice if desired; the greens are also delicious on their own. Makes 4 servings.