Greens with Miso Dressing (AKA – OMG I FINALLY FIGURED OUT WHAT TO DO WITH SWISS CHARD!!!)

I had a dream.  Every. Time. I. Went. To. The Grocery. Store.

I dreamt of Swiss Chard.

Seriously.

I really loved the look of the beautiful leafy green and red veggie but I had no idea what to do with it (that I would actually like).

This recipe is the solution.  It makes a perfect side to any meal and is tangy and has a hint of turmeric.  So so yummy.

Here is the recipe (reproduced with permission from thirteenmoons.ca)

Greens with Miso Dressing (serves 4 and is GF, V)

Miso dressing (makes 1 cup):

1/4 cup white miso

2 Tbsp tahini

1/4 c freshly squeezed lemon juice

1/4 c water

1 Tbsp maple syrup

2 tsp fresh dill or 1 tsp dried dill

1/2 tsp turmeric

 

Greens:

1 Tbsp sesame oil

1 small onion, thinly sliced

4 cups kale, SWISS CHARD or other hardy greens

2/3 cup water divided

4 cups napa cabbage or bok choy thinly chopped

1 Tbsp tamari

8 Tbsp miso dressing

 

To make the dressing put all the ingredients into a food processor and blend until smooth.  I used an immersion blender.  Store leftovers in the refrigerator.

To prepare the greens, heat the oil in a large skillet over medium heat and add onions and sauté for about 5 minutes.  Add the hearty greens and 1/3 cup water and cook until the liquid evaporates.  Add the cabbage, tamari and remaining 1/3 cup of water.  Cook until greens are tender, about 5 minutes.

Transfer to a bow and drizzel miso dressing overtop, toss and serve.