1 pound chard, torn into large pieces,
with stems removed
1 pound mustard greens, torn into large
pieces, with stems removed
1/4 cup sesame seeds
1/4 cup water
Method :
In a medium
pan, heat oil and sauté carrots and ginger until carrots are tender.
While carrots are cooking, in a small bowl combine tamari, honey, miso,
vinegar, and cayenne pepper, adding water as needed to form a smooth
paste. Add chard, mustard greens, and sesame seeds to pan with carrots,
and cook just until greens are wilted. Add water and miso paste to
vegetables, stirring well to coat all ingredients. Serve hot, or
refrigerate until completely chilled and serve cold.
Hot or cold,
this sweet and spicy dish adds an oriental flair to chard and mustard
greens. Serve chilled as a salad or hot as a colorful side dish with any
meal.
