1 pound kale
8 ounces mustard greens
1 tablespoon white miso paste
2 teaspoons Sriracha or other chili-garlic sauce
2 teaspoons coconut oil
Total Time: 25 min
Prep: 15 min
Cook: 10 min
Yield: 4 servings
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.
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