Farmers' Market Greens with Shiitake-Ginger Sauce

Farmers’ Market Greens with Shiitake-Ginger Sauce

A wonderful Asian vinaigrette brings out the flavors of farm-raised chicken and cabbage.

A big bunch of famers’s market greens, washed and coarsely chopped (bok choy, pac choi, kale, spinach, mizuna, komatsuna, etc)
5 or 6 large shiitake mushrooms, fresh or dried
2 Tbs chopped candied ginger
1 large onion sliced
2 large garlic cloves, sliced (or more to taste)
2 tsp cornstarch
2 tbs water
3 tbs tamari sauce
1 tbs sesame oil
1 cup chicken broth

If using dried shiitakes, pour hot water over shiitakes to cover. Soak until soft, drain.
Cut off mushroom stems and discard. Slice the caps into thin strips.
Heat oil in a skillet over medium heat. Add garlic, onion, mushrooms, and ginger. Stir for 1 minute.
Add broth, tamari, and coarsely chopped greens.
Reduce heat and stir until greens are crisp-tender.
Stir the cornstarch into the water and add to the greens mixture.
Cook until sauce thickens. Delicious served over rice.