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!
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
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.