The Link, Spring 2017
| by Louise Racine |
Yield: 4 servings
Makes 1 cup [250 mL]
1/4 cup (60 mL) white or yellow miso
2 tablespoons (30 mL) tahini
1/4 cup (60 mL) freshly squeezed lemon juice
1/4 cup (60 mL) water
1 tablespoon (15 mL) maple syrup
2 teaspoons (10 mL) snipped dill or 1 teaspoon (5 mL) dried
1/2 teaspoon (2.5 mL) turmeric
1 tablespoon (15 mL) sesame oil
1 small onion, thinly sliced
1 red bell pepper, seeded and sliced
4 cups (1 L) kale, Swiss chard or other hardy greens
2/3 cup (160 mL) water, divided
4 cups (1 L) napa cabbage or bok choy, thinly chopped
1 tablespoon (15 mL) tamari
8 tablespoons (120 mL) miso dressing
Handful of raw cashews, toasted as garnish (optional)
To make the dressing, put all the ingredients in a food processor and blend until smooth. Store the leftovers in the refrigerator.
To prepare the greens, heat the oil in a large skillet or wok over medium heat. Add the onions and sauté for about 5 minutes. Stir in the bell pepper and sauté for a few minutes more. Add the kale and 1/3 cup (80 mL) of the water and cook until the liquid evaporates. Add the cabbage, tamari and the remaining 1/3 cup (80 mL) of water. Cook until the greens are tender, about 5 minutes.
Transfer to a bowl and drizzle the miso dressing over top. Toss, garnish with cashews, if desired, and serve.