Place radishes, water, plums, and ume vinegar in a sauce pan. Cover, bring to a boil and simmer 4 to 5 minutes minutes. While the radishes are cooking, blanche the greens in boiling water for 2 minutes. Remove, rinse, drain, squeeze out the water with your hands and chop. Remove umeboshi plums and discard. Remove radishes and place in a serving dish. Add kuzu to the cooking liquid, stirring constantly until thick and translucent. Pour sauce over radishes and arrange the cooked greens in the center.
0g fat (1% calories from fat),