Miso Braised Greens with Zucchini, Onions and Peppers
Add mixed greens and zucchini to a base of golden sauteed onions and peppers, then braise in a flavorful miso and mustard sauce until succulent. These delicious greens will have them coming back for more!
Ingredients
- 1 TB Olive Oil (or coconut oil if you prefer)
- 1 large yellow onion, thinly sliced
- 1 large green or red bell pepper, sliced
- 1/2 tsp red pepper flakes
- 1 clove garlic, finely minced
- 12 cups boiling, salted water
- 1 1/2 -2 lbs thinly sliced mixed greens (I used collards, cabbage, swiss chard, kale and mustard greens)
- 2 cups thinly sliced zucchini
- 1/4 cup miso (I like Organic White Miso from Miso Masters)
- 1 TB dijon mustard
- 1 TB Tamari (or soy sauce if that’s what you have on hand)
- 2 cups vegetable stock, either fresh or homemade (or you can just use 2 cups of the water you used to blanch the greens)
- Sea Salt and Pepper, to taste
Instructions
- Wash, de-stem and thinly slice greens
- Blanch greens in boiling, salted water for about 1 minute; remove and quickly cool in an ice bath; set aside
- Heat a large frying pan over medium heat; add oil and, once hot, add onions and peppers;
- Saute onions and peppers until softened and onion are golden;
- Add garlic, red pepper flakes and zucchini; Saute, stirring occasionally, for about 3 minutes;
- Add drained greens and stir;
- Mix miso, mustard and tamari with stock or reserved water from blanched greens.
- Pour miso mix over greens and let cook about 15 – 20 minutes. Add salt and pepper to taste.
Find it online: https://www.atmemestable.com/miso-braised-greens/