Submitted by: Courtney

1 pound fresh spinach, stemmed
2 cups chopped kale leaves
2 cups chopped collard greens
1 (15-ounce) can great northern beans, drained, rinsed
3 medium carrots, coarsely grated
1 large parsnip, coarsely grated
1 teaspoon curry powder
3 tablespoons sesame seeds
Salt to taste

In a vegetable steamer, combine spinach, kale and collard greens. Layer beans, carrots and parsnip on top of greens. Steam vegetables 5 to 7 minutes or just until greens are bright in color and vegetables are tender. Drain water; place salad in serving bowl. Stir in curry, sesame seeds and salt. Serve warm or at room temperature.

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