This super simple, but somewhat exotic recipe came to me from a friend in Boulder, Colorado when she was just beginning her acupuncture training, and was exploring "food as medicine' for the first time. In truth, this was probably one of the first times I had ever tried dark leafy greens. They were amazing and the experience sold me on learning to cook.
Ume plumb vinegar has a distinctive and unusual flavor, it can usually be found in with other Asian specialty foods, or with gourmet vinegars. It is a quick way to give greens an Asian flare. The play between the bitter greens, the salty-sweet-sour of the ume plumb vinegar and tartness of the dill is particularly refreshing on a hot summer day. From a Chinese medicine perspective, this flavor palate is nourishing for the liver, spleen and kidney. From a western whole foods perspective, it really gets the digestive juices flowing.
2 bunches Swiss, or Rainbow Chard or Collard Greens, rinsed and coarsely chopped
½ mid sized yellow or red onion coarsely chopped
1 Tbs Olive Oil
1 Tbs water
1-2 Tbs Umeboshi (Ume) Plum Vinegar
1 Tbs fresh (or dried) dill weed
Heat large skillet on medium heat
Add 1 Tbs olive oil (or other oil of choice) to warmed skillet
Add chopped onion and sauté lightly 1 min, or until onions become clear
Add chopped Greens and water, stir to coat with oil
Cover skillet and allow to steam / sauté for 1-2 min until greens turns bright green, but before they wilt completely
Add Ume plum vinegar and dill, toss / stir to coat
Cook 30 seconds more
Garnish with semsame seeds or Gomasio if desired