Dashi does magic. I enjoy cooking tender spring greens such as ramps, broccoli rabe and mustard greens from the farmers market with dashi, shoyu and butter. They are the golden team. I parboil the firmer stem of these greens in salt added boiling water first. In order to do this I hold the greens upright so that the top leaf part is not submerged into the water. When the stem is partially tender, remove the greens from the pot and transfer them to the olive-oiled skillet. I cook the greens with some good quality dashi until they are crisp tender. Then, add the good quality butter and good quality shoyu (soy sauce). Finish the dish with freshly ground black pepper corn. Simple delicious dish. Quality always matters. Simple is always good.