Sautéed Emerald Greens

10 1/2 cups water
1/4 teaspoon sea salt, plus a pinch
10 cups kale
10 cups Napa cabbage or bok choy
1 tablespoon toasted sesame oil
2 cups sliced onions
2 cups julienned carrots
1/2 tablespoon tamari
1 cup toasted pumpkin seeds

1. In a stock pot, bring 10 cups of water to a boil with 1/4 teaspoon sea salt.


2. Remove veins from the kale and cut into 1/2-inch ribbons. Cut the cabbage or bok choy on the diagonal into 1/4-inch ribbons. Place each type of greens separately into the boiling water and cook just until tender, about 4 minutes. Rinse cooked greens under running water. Squeeze out excess water and set aside.


3. Sauté onions with sesame oil and a pinch of sea salt in a skillet over medium heat for 5 minutes, then add carrots and stir. Add tamari, remaining 1/2 cup water and sauté an additional 3 minutes. Add the cooked greens and stir, cooking another minute. Serve hot, garnished with toasted pumpkin seeds.