Kale in pan miso maple dressing
Mill City Cooks

Greens with Miso Maple Dressing

By: Jenny Breen

Serves 6-8. Turn this side into your #WeeklyMarketMeal by serving it with grilled chicken or pork sausages or fried tempeh!

Ingredients

For the Greens

  • 1 Tablespoon olive oil
  • 1 Tablespoon toasted sesame oil
  • 1 medium onions or 1 well-washed leek, sliced
  • 3 cloves garlic, minced
  • 1/2 inch piece of ginger, minced
  • 1 pound assorted greens (such as arugula, kale, mustard greens or spinach), washed and dried
  • 1 cups sliced or crushed almonds or other nut, toasted

For the Dressing

  • 1 Tablespoon toasted sesame oil
  • 2 Tablespoons olive oil
  • 1/4 cup miso paste
  • 1 Tablespoon maple syrup
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon stone ground mustard
  • 1 teaspoon soy sauce

Method

In a saucepan, heat the oils over medium heat, add onions and sauté for 2 to 3 minutes until soft. Next add garlic and ginger and sauté another minute. 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 greens and serve.