Miso Greens

• 1 pound kale
• 8 ounces mustard greens
• 1 tablespoon white miso paste
• 2 teaspoons Sriracha or other chili-garlic sauce
• 2 teaspoons coconut oil

1. Stem and chop the kale and mustard greens, discarding half of the stems and chopping the rest.
2. Combine the miso paste, Sriracha and 2 tablespoons water in a small bowl.
3. Set aside.
4. Heat the oil in a large saute pan over medium heat.
5. Add the stems, cooking until tender, about 3 minutes.
6. Add the chopped greens, pour the miso mixture over them and cook until the greens are tender, about 5 minutes.

kale, greens, white miso, garlic, coconut oil

Taken from www.foodnetwork.com/recipes/damaris-phillips/miso-greens.html (may not work)