- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 100 calorie
- Total Fat
- 3 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 219 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 5 grams
- Protein
- 6 grams
- Sugar
- 2 grams
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 100 calorie
- Total Fat
- 3 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 219 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 5 grams
- Protein
- 6 grams
- Sugar
- 2 grams
Ingredients
Directions
- 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.
