INGREDIENTS
1 teaspoon (5 mL) white miso paste
¼ cup (60 mL) warm water
Several bunches of Asian mustard greens or baby bok choy, about 20 leaves
1 teaspoon (5 mL) extra-virgin olive oil
½ teaspoon (2 mL) rice vinegar
½ teaspoon (2 mL) maple syrup or honey
Toasted sesame oil, for drizzling
Sesame seeds, for sprinkling
DIRECTIONS
In a small bowl, whisk together the miso paste and water.
Trim off the rough bottoms of the mustard greens, separate the leaves, and rinse under running water. Pat dry.
In a large skillet, heat the olive oil over medium heat. Add the mustard greens and cook about 2 minutes, turning occasionally. Add half the miso water, cover, and let cook until the stems start to soften, about 2 more minutes. If the skillet is getting dry, add more miso water.
Add the rice vinegar and maple syrup and toss. Transfer to a serving plate, drizzle with sesame oil, and sprinkle with sesame seeds.
SERVES: 4AS A SIDE
VEGAN: Skip the honey.
GLUTEN-FREE