Wash and trim tough stems from leaves and cut into bite sized pieces. Insert a steamer basket in a 3-quart pot with a few inches of water. The water should rise to the bottom of the steamer basket, not above. The vegetables should NOT touch the water. Steam greens for 5 minutes, then immediately plunge into a bowl filled with cold water. Drain, gently squeeze out excess water and set aside.

In a large-sized dry saute pan, toast sesame seeds over medium heat. Stirring constantly until fragrant or beginning to pop.

Combine oil, miso, mirin, lemon juice, and tamari in a small bowl. Add greens to the saute pan, turn off heat and stir in the dressing. Toss all ingredients using non-stick tongs. Don't cook the greens, merely warm them up along with the dressing. Serve warm or at room temperature.