Chef Brandon Go’s salty, savory dressing, made with dashi and soy, flavors vegetal green spinach or chrysanthemum greens with rich flavor.

Brandon Go
July 2019


Greg DuPree

Recipe Summary

20 mins
50 mins
Makes 2 cups


Ingredient Checklist


Instructions Checklist
  • Bring a large stockpot filled with water to a boil over high. Working in 2 batches, add greens to boiling water; cook, stirring constantly, until just tender, about 30 seconds. Remove greens from boiling water using a fine wire-mesh strainer, and plunge into a bowl filled with ice water to stop the cooking process.

  • Let greens chill in ice water 5 minutes. Remove greens from water, and transfer to a bowl.

  • Working in 2 batches, place greens in a clean kitchen towel, and squeeze firmly over sink to remove as much liquid as possible.

  • Transfer greens to an airtight container, and cover with a damp paper towel until ready to use. (You may store greens in airtight container, covered with paper towel, in refrigerator up to 3 days.)

  • Ten minutes before serving, stir together master dashi, soy sauce, and salt in a medium bowl. Gently pull apart greens, and add to dashi-soy mixture, pressing to submerge. Let soak 10 minutes. Remove greens from dashi-soy mixture, letting excess drip off (greens should still be juicy). Discard remaining dashi-soy mixture. Sprinkle lemon zest evenly over greens.