- 1 pound kale
- 8 ounces mustard greens
- 1 tablespoon white miso paste
- 2 teaspoons Sriracha or other chili-garlic sauce
- 2 teaspoons coconut oil
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.
Recipe courtesy of Damaris Phillips