Recipe and photo by Emma Frisch
• Extra virgin olive oil – 1 tsp.
• Yellow onion – 1 small yellow onion
• Winter greens – 1 bunch of winter greens, we used mustard but you can substitute with chard, Asian greens, spinach or another fancy green.
• Watermelon radishes – 3 small watermelon radishes, peeled and thinly sliced into half moons
• Butter beans – 1 can butter beans
• Sesame seeds – 3 tbs.
• Sesame oil – 1 tbs.
• Soy sauce – 1.5 tbs.
• Agave nectar (optional) – 1 tbs.
• Sea salt – a pinch or more to taste
• Black pepper – a pinch or more to taste
• Eggs (optional for vata types) – four scrambled eggs
1. Heat olive oil in a small saucepan. Add the onions and saute until they begin to caramelize and brown. Remove from heat and set aside.
2. Blanching the greens: Bring a pot of water to boil. Prepare a bowl of cold water in the sink. Chop the greens into thin strips and rinse. When the water is boiling throw in the greens for about 30 seconds, or until they turn bright green. Transfer to cold water to stop the cooking. Drain and air dry on a tea towel or in a salad spinner.
3. In a small, dry skillet, toast the sesame seeds. When they start popping, remove from heat and set aside.
4. Drain the butter beans.
5. In a bowl, mix the onions, greens, radishes, beans, and sesame seeds. Toss with the sesame oil, soy sauce, and agave. Because soy sauce is salty, taste before adding salt. Then add salt and pepper to taste.
6. Optional: scramble a few eggs and add them in!
For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com
This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!
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