This recipe calls for kombu, a type of kelp. If you don’t have any, just add a half teaspoon of salt. You could also use red radishes here.

1 (3-inch) piece of kombu, soaked in hot water until tender, then diced
2 c thinly sliced daikon
generous pinch of chili powder or cayenne
3 – 4 cups sliced greens (mustard, komatsuna, tat soi…)
1/3 – 1/2 c orange juice

1. Place kombu pieces on the bottom of a deep skillet that has a lid. Arrange daikon slices on top. (If not using kombu, sprinkle daikon slices with salt.) Sprinkle with chili powder and add just enough water to cover the bottom of the pan. Bring to a boil. Reduce heat, cover and simmer about 5 minutes, until daikon is just tender. Check for water about half-way through, adding more if necessary.

2. Add sliced greens to pan, cover again, and steam until the greens are bright green, another 5 minutes. Remove vegetables from skillet and transfer to a serving bowl. Drizzle with orange juice and toss to mix.