Cabbage and Greens with Mustard-Miso sauce

[Guest guest]

Hi everyone,

 

This is a recipe adapted from " Cooking With Rachel " , by Rachel Albert. The

recipe originally called for only cabbage, and a much smaller amount. I

added more cabbage, and also red swiss chard. This dish looks really pretty

when served, with the light green of the cabbage, the dark green of the

chard, and the red color of the chard stems. I served this on top of brown

rice, with lightly steamed carrot matchsticks over the greens. which adds

even more color.

 

You can use any type of dark greens you like, such as the already mentioned

chard, kale, mustard, spinach, etc. If using chard, chop the stems and cook

separately for a few minutes before adding the other ingredients. If using

kale, cut out the tough stem and mid-rib of the leaf; kale stems are too

tough to eat, even when cooked.

 

You can double or even triple the sauce ingredients, depending on your

quantity of greens. Don't worry, if you have leftover sauce, you can always

use it as a salad dressing, or a sauce for another steamed veggie dish.

 

Steamed Cabbage and Greens

with

Miso-Mustard Sauce

 

 

1 bunch greens of choice, chopped

1 head green cabbage, sliced

baked tofu, or sauteed tempeh (optional)

 

Sauce:

 

2 1/2 tablespoons miso

2 teaspoons prepared mustard (I used Dijon)

3 to 4 tablespoons warm water

 

Mix all sauce ingredients together in a small bowl, and set aside.

 

 

Garnishes:

 

carrot matchsticks (lightly steamed or raw, depending on your preference)

sesame seeds

 

 

 

Place a small amount of water in a large stockpot or wok. If using chard,

chop the stems, and cook for a few minutes. Then add cabbage, and place the

greens on top of the cabbage. Put the lid on, and steam for about 5 minutes

at medium heat. After the veggies have wilted a bit, stir to mix, and

continue mixing every few minutes until they are cooked to your liking. If

necessary, add a small amount of water during cooking. I prefer my greens

lightly cooked, with a little bit of crunch left, but you may prefer yours to

be more well-cooked. I cook mine for approximately 15 minutes.

 

After the greens are cooked, use a slotted spoon to transfer to a large bowl.

Pour the sauce over the greens, and mix using 2 spoons to evenly distribute

sauce, using more or less, to your liking.

 

To serve:

 

Serve over brown rice, sprinkled with the carrot matchsticks, and sesame

seeds. I like to serve this as a main dish, so I add either baked tofu or

sauteed tempeh, on top of the greens.

 

 

Enjoy!

 

Christine