Mitoff Healthy Kitchen Recipes - GREENS WITH TANGY MISO DRESSING

Mitoff Healthy Kitchen

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GREENS WITH TANGY MISO DRESSING

The tangy miso dressing for cooked greens provides an unlikely and

surprising combination of ingredients and flavours - salty, sour, and

sweet, plus the distinctive earthly tang of turmeric.

1 cup onions, cut into thin half-moons

1 tablespoon toasted-sesame oil

1 cup seeded and julienned red bell pepper

4 cups stemmed and julienned kale

2/3 cup purified water

4 cups julienned Napa cabbage or bok choy

1 tablespoon shoy or other natural soy sauce

8 tablespoons Tangy Miso dressing

In a large skillet over medium high heat, saute the onions in the

sesame oil for 5 minutes. Add the red pepper, toss, and saute the

onions in the sesame oil for 5 minutes. Add the kale and 1/3 cup water.

Cook until the liquid has evaporated. Add the cabbage, soy sauce, and

the remaining cup water. Cook until the greens are tender, about 5

minutes.

Divide into 4 portions and spoon 2 tablespoons Tangy Miso Dressing over

each serving.

TANGY MISO DRESSING

1/4 cup white miso

2 tablespoons tahini

1/4 cup freshly squeezed lemon juice

1/4 cu purified water

1 tablespoon honey or brown rice syrup

2 teaspoons chopped fresh dill weed or 1 teaspoon dried

1/2 teaspoon turmeric

Stir the miso and tahini together n a bowl. Add the lemon juice and

water and mix well. Stir the remaining ingredients.

It goes exceptionally well with