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Miso-Braised Mustard Greens

Photo: Jack Mathews and Jeanine Donofrio 


Serves 4 as a side

Looking for a healthy alternative to collards? Look no further. Mustard Greens offer a similar taste, but with an Asian flair from the umami-rich miso.


  • 1 teaspoon white miso paste
  • 1/4 cup warm water
  • Several bunches of Asian mustard greens or baby bok choy, about 20 leaves
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon rice wine vinegar
  • 1/2 teaspoon maple syrup or honey
  • Toasted sesame oil, for drizzling
  • Sesame seeds, for sprinkling

How to Make It

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

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

  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.

  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