Spring Greens with Miso Dressing
Mill City Cooks

Greens with Miso Dressing and Toasted Almonds

by Market Chef Jenny Breen 

Serves 8-10

2 pounds assorted greens (such as arugula, mustard or spinach), well washed and dried 
2 medium onions or 2 washed leeks sliced 
6 cloves garlic, minced
1 inch ginger, peeled and minced
2 tablespoons olive oil
2 tablespoons toasted sesame oil
2 cups sliced or crushed almonds, toasted

Miso Dressing:

1/3 cup rice vinegar
2 tablespoons honey or maple syrup
2 tablespoons stone ground mustard
½ cup miso paste
2 tablespoons toasted sesame oil
1/3 cup olive oil
2 teaspoons tamari
In a saucepan, heat the oils over medium heat, add onions and sauté for 2 to 3 minutes until soft, then add garlic and ginger. Add the greens handful by handful, stirring constantly. Sauté until all the greens are added and they have wilted into a bright green—about 2 minutes. Remove immediately from heat and place in a large bowl. Allow the mixture to cool, add the toasted almonds. In a small bowl, whisk together all the dressing ingredients, then toss with vegetable mixture.