Miso Greens

1. 1

   Stem and chop the kale and mustard greens, discarding half of the stems and chopping the rest.

2. 2

   Combine the miso paste, Sriracha and 2 tablespoons water in a small bowl.

3. 3

   Set aside.

4. 4

   Heat the oil in a large saute pan over medium heat.

5. 5

   Add the stems, cooking until tender, about 3 minutes.

6. 6

   Add the chopped greens, pour the miso mixture over them and cook until the greens are tender, about 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.