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.

Jack Mathews and Jeanine Donofrio
Recipe by Southern Living April 2016

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Credit: Jack Mathews and Jeanine Donofrio

Recipe Summary test

Yield:
Serves 4 as a side
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

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

Source

The Love & Lemons Cookbook

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