Best Miso Greens Recipes

WHITE BEANS WITH RADISHES, MISO AND GREENS

Steps:

• In a small bowl, whisk the miso with 1/4 cup water until dissolved. Set aside.
• In a large skillet, melt the butter over medium heat until it foams. Add the garlic and cook, stirring often, until fragrant, about 30 seconds.
• Add the beans and toss to coat with the garlic butter. Add the miso mixture and cook, stirring occasionally, until the flavors have melded and the beans are warmed through, about 2 minutes. The beans should be a bit saucy, so thin it out with a tablespoon or so of water if needed.
• Remove from the heat and stir in the greens and radishes. Gently toss until the greens are just wilted. Squeeze with lemon juice, season with pepper and gently toss again.

GREENS WITH TANGY MISO DRESSING

Steps:

• SALAD -----------.
• In large skillet over medium high heat, saute onions in the sesame oil for 5 minutes.
• Add pepper, toss and saute for 3 minutes.
• Add kale and 1/3 cup of water. Cook until liquid has evaporated.
• Add cabbage, tamari and remaining 1/3 cup of water. Cook until greens are tender, about 5 minutes.
• DRESSING -----------.
• Stir miso and tahini together in a bowl.
• Add lemon juice and water and mix well.
• Stir in remaining ingredients.
• ASSEMBLE -----------.
• Divide salad into 4 servings and spoon 2 tbsp of Tangy Miso Dressing over each.

MISO GREENS

Steps:

• Stem and chop the kale and mustard greens, discarding half of the stems and chopping the rest. Combine the miso paste, Sriracha and 2 tablespoons water in a small bowl. Set aside.
• Heat the oil in a large saute pan over medium heat. Add the stems, cooking until tender, about 3 minutes. Add the chopped greens, pour the miso mixture over them and cook until the greens are tender, about 5 minutes.

MIZUNO GREENS WITH MISO HONEY VINAIGRETTE

Steps:

• For the dressing:
• Combine the miso paste and honey in a large mixing bowl. Whisk in the rice wine vinegar and soy sauce. While whisking, add the olive oil in a slow stream; season with salt, to taste.
• Toss the Mizuno greens with desired amount of dressing.

SAUTéED COLLARD GREENS WITH CARAMELIZED MISO BUTTER

Steps:

• Heat miso in a large skillet over medium, stirring constantly, until it starts to caramelize and brown (it will be very dark), about 3 minutes. Add mirin and vinegar, scraping up any browned bits. Reduce heat to low and, stirring constantly, add butter one piece at a time; stir until emulsified. Transfer miso butter to a small bowl and set aside.
• Wipe out skillet. Heat oil over medium and cook garlic, smashing with a spoon, until golden brown and broken into bits, about 4 minutes. Using a slotted spoon, transfer garlic to a small bowl; season with salt.
• Working in batches, add collard greens to same skillet, tossing and letting them wilt slightly before adding more; season with salt and pepper. Cook, tossing occasionally, until all greens are wilted, bright green, and crisp-tender, about 5 minutes. Add half of reserved miso butter and toss to coat.
• Transfer collard greens to a large serving bowl and drizzle with remaining miso butter. Top with reserved garlic and squeeze lemon over.