Photo: Leafy Greens with Umeboshi and Lemon

Leafy Greens with Umeboshi and Lemon

This dish nourishes the liver. Try other combinations of your favorite hard leafy greens such as collards and mustard greens.

2-4 Servings

Updated: Tue, 04/03/2018 - 9:45pm


  • ½ cup water + more if needed
  • 2 cups chopped dandelion greens
  • 1 cup chopped kale
  • 2 Tablespoons minced fresh garlic
  • 2-3 Tablespoons umeboshi vinegar
  • 2 Tablespoons fresh lemon juice


  1. Heat ½ cup water in a sauté pan; bring to a boil. Add in chopped greens; turn heat to low, cover and steam for 3 minutes, adding more water if needed.
  2. When greens are desired tenderness, remove from heat; transfer to a serving dish and add the umeboshi vinegar and lemon.
  3. Toss together gently and enjoy!