Adapted from Recipes from the Root Cellar by Andrea Chesman
1 1/2-2 lbs greens (Napa cabbage, Bok Choy kale or mustard greens). Remove and discard tough stems.
Asian sesame sauce
1. Steam greens in a steaming basket over the boiling water until tender, about 5 minutes.
2. Arrange greens on platter. Drizzle generously with soy sauce and sparingly with sesame oil. Serve hot.