Veggies & Greens in Orange Miso sauce

Name: Veggies & Greens in Orange Miso sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 piece komatsuna; 5 halved brussel sprouts; 3 tbl orange miso sauce (find the recipe in sauce); 1 tsp sesame oil (cold pressed); Salt (rock or sea)

13 steps

Prep:20minCook:15min

This is so simple you will definitely be adding it to your meal plan list of dishes this winter! You can use any greens you like, example: bok choi, tatsoi, brussel sprout tops, chard, collard greens, komatsuna, Or you can enjoy it with cruciferous vegetables like cabbage, purple cabbage, brussel sprouts, broccoli, cauliflower In this recipe, I have for you both, so you get to use two different methods of cooking; one for the greens and the other for cruciferous veggie. Suggestions: Extra flavors that work next to this dish: vegetable fried rice, or vegetables & noodles.

Updated at: Mon, 04 Dec 2023 10:39:14 GMT

Ingredients

1 servings

1 piecekomatsuna

5brussel sprouts

halved

3 tblorange miso sauce

find the recipe in sauce

1 tspsesame oil

cold pressed

Salt

rock or sea

Instructions

Step 1

Let’s start with the greens: with greens, there are a number of methods I like; and here I am choosing to go with steaming. Why steaming? I want to reduce the anti-nutrients level at the same time don’t want extra moisture and water to dilute the recipe’s flavor.

Step 2

I set up my steamer, and for the steam to be steaming, in the meantime, I’ll wash and trim my greens. I’ll have the stems trimmed from the actual leaves.

Step 3

I place the stems first as they cook longer than the actual leaves.

Step 4

I steam the stems for 1 minute, I remove them once they have developed a bright color into a strainer and dip into an ice bath for 15 seconds and strain. And ice bath is a bowl of cold filtered water and ice cubes we are dip the steamed and blanched veggies to stop them from cooking in the residual heat.

Step 5

Then goes the leaves, into the steamer for 30 to 60 seconds. Strain and dip the strainer into the ice bath for 15secs and then take out to strain. Squeeze the leaves out if you need to.

Step 6

In a pan, cook the greens with 2 tablespoons of orange sauce on low medium heat until the greens are well coated and the sauce has thickened to your desired consistency. Add salt if needed.

Step 7

And that’s your greens ready now to the Brussel sprouts, this method works with broccoli & cauliflower.

Step 8

Slice the sprouts in half if small, quarters if big.

Step 9

In a pan, place the oil, the sprouts, sprinkle of salt and a couple of tablespoons of filtered water.

Step 10

Cover the pan and let it cook on medium low heat for 5 to 10minutes, your best indicator to when they are ready, is the color change to a bright tone.

Step 11

Uncover and let them cook until all liquids have evaporated.

Step 12

Add 1 tbl of the orange sauce to the sprouts in the pan and let it cook on low medium heat for a couple of minutes just to coat the sprouts with the sauce and for the sauce to thicken.

Step 13

Plate & sprinkle with sesame seeds.