Spicy Gingered Greens

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Spicy Gingered Greens

 

1 tbsp. light sesame oil

2 carrots, grated

1/4 cup freshly grated ginger

2 tsps. tamari

2 tbsps. honey

1 tbsp. mellow white miso

1 tbsp. rice vinegar

1/2 tsp. cayenne pepper

1 pound chard, torn into large pieces, with stems removed

1 pound mustard greens, torn into large pieces, with stems removed

1/4 cup sesame seeds

1/4 cup water

 

In a medium pan, heat oil and saut? carrots and ginger until carrots are

tender. While carrots are cooking, in a small bowl combine tamari, honey, miso,

vinegar, and cayenne pepper, adding water as needed to form a smooth paste. Add

chard, mustard greens, and sesame seeds to pan with carrots, and cook just

until greens are wilted. Add water and miso paste to vegetables, stirring well

to coat all ingredients. Serve hot, or refrigerate until completely chilled and

serve cold.

Hot or cold, this sweet and spicy dish adds an oriental flair to chard and

mustard greens. Serve chilled as a salad or hot as a colorful side dish with

any meal. Serves 6 to 8.