Dishing Up the Dirt

Steamed Greens with Lemon-Miso Sauce

Last night I gave an author talk at Book Larder in Seattle. I’m going to do a recap in another post but I thought about one question I was asked during a Q&A that I want to touch on. A lovely lady asked what my top three ingredients in my kitchen are that we don’t grow on our farm. I answered with lemons, olive oil and coffee. And yes, those three ingredients are VERY popular in our house. However, if I could add two more things to that list it would be my beloved jars of miso and tahini. I think I use these two ingredients almost everyday and I can’t imagine cooking without them. So, there you have it, my top five ingredients that aren’t grown on our farm. Lemons, olive oil, coffee, miso and tahini. With the addition of those five, non Tumbleweed Farm ingredients I think we could survive all year long jazzing up the food we grow with some great flavors and textures.

I made this simple side dish of steamed spring greens for us before I left for Seattle last weekend.  I love the simplicity of steaming my fresh greens and tossing them with a zesty sauce/dressing. This is a great side to serve alongside grilled meats, fish or simply served in a grain bowl with some beans for added protein. The sauce is lovely and can easily be served as a salad dressing for spring veggies like spinach, collard greens, or kale.

I hope you all enjoy this as much as we do. I’ll post about my book events in the next few days (or early next week). But in the meantime, grab a fork and dig in!

Cheers from Tumbleweed Farm.

Steamed Greens with Lemon-Miso Sauce

Prep Time: 10 minutes    Cook Time: 5 minutes    Serves: 2-4

Lemon-Miso Sauce
  • 2 tablespoons white miso
  • 2 tablespoons tahini
  • 1 tablespoon honey
  • 3 1/2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 3 tablespoons olive oil
  • freshly ground black pepper
  • warm water to thin if needed
  • 2 bunches of broccolini, trimmed
  • 1-2 heads of baby bok choy, sliced in half or quartered
  • 2 tablespoons Gomasio (optional) I like this brand


  1. Prepare the sauce by whisking all the ingredients together until smooth and creamy. If taste for seasonings and adjust the flavors as needed. If the sauce is too thick add warm water, 1 tablespoon at a time, until you reach a smooth and pourable consistency.
  2. In a steamer set over boiling water add the broccolini and bok choy, cover and steam until crisp tender, about 4 minutes.
  3. Serve the veggies drizzled with the sauce and sprinkle with Gomasio (if using)


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go

Leave a Reply

6 thoughts on “Steamed Greens with Lemon-Miso Sauce

  1. maryann says:

    She asked an excellent question (I am stealing it,for future use,fyi)…and I am so glad that you shared the exchange with us! Tahini is a staple here, but I guess that I should get shopping for miso. Brand recommend?

  2. vivian says:

    That is a great question! I find that the ingredients I use most vary depending on the season, but your top 5 are always up there. Kind of like being asked about your last meal, which for me would include so many favourites that my dying would have to be put off for months so I could eat them all ;)!

  3. Jo Crosby says:

    Loved this. Never used miso before, and this dressing will now become part of my cooking repertoire. Quick, easy and delicious. Just ordered your cookbook on the basis of this recipe!

    1. Andrea says:

      Awesome! So happy you loved this recipe. And thank you for ordering the cookbook. I hope you enjoy the recipes and stories! xo

  4. Lia says:

    Wow, this was so delicious! I found the sauce to be too sweet with the added honey, so I would probably leave that out next time, but it was otherwise perfect.
    I served this sauce over steamed radish greens and it was delish! I plan to make it again this week which I never do. Thank you!

    1. Andrea says:

      so happy you love it!

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