2teaspoonshot saucesuch as Frank’s, or more to taste
2teaspoonsrefined coconut oil
Stem and chop the kale and mustard greens, discarding half of the stems and chopping the rest. Combine the miso paste, hot sauce, and 2 tablespoons water in a small bowl. Set aside.
Heat the oil in a large sauté pan over medium heat. add the stems, cooking until tender, about 3 minutes. Add the chopped greens, pour the miso mixture over them, and cook until the greens are tender, about 5 minutes. Taste, and add a touch more hot sauce or miso if desired.
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