Yield
Serves 4 as a side
Photo: Jack Mathews and Jeanine Donofrio 

How to Make It

Step 1

In a small bowl, whisk together the miso paste and water.

Step 2

Trim off the rough bottoms of the mustard greens, separate the leaves, and rinse under running water. Pat dry.

Step 3

In a large skillet, heat the oil over medium heat. Add the mustard greens and cook about 2 minutes, turning occasionally. Add half the miso water, cover, and let cook until the stems start to soften, about 2 more minutes. If the skillet is getting dry, add more miso water.

Step 4

Add the rice wine vinegar and maple syrup, and toss. Transfer to a serving plate, drizzle with sesame oil, and sprinkle with sesame seeds.

The Love & Lemons Cookbook

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