Miso-Honey Braised Winter Greens with Sea Vegetables

By • January 22, 2014 0 Comments

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Author Notes: The beauty of winter greens is found in their deep rich flavors and high nutrient density. As such, this recipe showcases a trifecta of lightly braised greens, allowing the flavors to meld and develop while also maintaining the nutritional profile of each ingredient. The greens are complimented by crisp Asian-inspired California ingredients that top this recipe off with the right flavor balance of salty, sweet, and of course the beloved, umami.Patrice D'Agostino


Serves 4-6

Braised Winter Greens

  • 1 bunch Organic Collard Greens
  • 1 bunch Organic Lacinato Kale
  • 1 bunch Organic Mustard Greens
  • 2 teaspoons Fresh Grated Ginger
  • 2 teaspoons Minced Garlic
  • 1 tablespoon Cold Pressed Coconut Oil
  • 1 tablespoon Organic Dulse Flakes
  • 1 cup Organic Arame
  • 2 cups Filtered Water
  1. In a small sauce pan, bring water to a boil. Once boiling turn off heat, add arame and set aside.
  2. Thoroughly wash each bunch of greens.
  3. Remove the stems of the greens, bunch by bunch, by running your knife parallel to the stem on each slide.
  4. Chiffonade each bunch and set them aside individually.
  5. In a large dutch oven (or pot), warm coconut oil on medium heat.
  6. Add garlic and ginger, then sauté for 1 minute.
  7. Place collards to the pot and sauté for 2 minutes.
  8. Add kale and sauté for 2 additional minutes.
  9. Finally, add mustard greens and sauté greens for 2 more minutes.
  10. Turn off heat and sprinkle greens with dulse flakes. Toss to incorporate.
  11. After 15 minutes, strain Arame and set aside.
  12. Serve greens warm, topped with Arame and Miso-Honey Sauce (Recipe Below).

Miso-Honey Sauce

  • 1 tablespoon Organic Low-Sodium White Miso (GMO and Gluten Free)
  • 1 tablespoon Raw Honey
  • 2 tablespoons Fresh Meyers Lemon Juice
  1. Combine each ingredient in a small mixing bowl. Whisk together until well incorporated.
  2. Drizzle over the top of each serving of greens.

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