Garlicky Greens with Creamy Miso Sauce

I try to eat a lot of leafy greens as they are such nutrient powerhouses, but they are not always the most tantalizing or sophisticated dishes to serve to others. Here is a way to serve greens if you are having guests and want to be a little fancier than normal. I love the combo of the mushrooms, leeks, and sesame seeds on top of the greens, but feel free to omit any of them. Just don't skip the sauce! I love to serve this dish with breaded or grilled tofu steaks.

Serves 4 as a side dish

Ingredients

• 1 bunch kale, washed and chopped

• 1 bunch collard greens, washed and chopped

• 6 or more cloves of garlic, smashed and chopped

• 8 ounce box of veggie broth

• 2-4 tbsp tamari or liquid aminos

• Red peper flakes

• Olive oil in spray bottle

• 1-2 sautéed leeks

• 1 box mushrooms, washed and sliced

• 1/2-1 tsp garlic powder

• Sesame seeds, for garnish

• Creamy Miso Sauce (can be made ahead)

Instructions:

1. In a large pot, sauté 6 or more cloves of garlic, smashed and/or chopped with 6-7 sprays of olive oil or 1-2 tbsp veggie broth (I try not to use too much oil, but you can choose to use more oil if you like).

2. Add veggie broth if the garlic starts sticking to bottom of pan.

3. When garlic is looking slightly browned, add in the greens and stir.

4. Add the 8 ounce box of veggie broth, 1-2 tbsp of tamari, a couple of pinches of red pepper flakes, fresh ground pepper, touch of salt, and about 1/2-3/4 cup water (more or less depending on how long you like to cook your greens).

5. Cook, covered, on medium heat for about 20 minutes, checking to make sure you don't run out of liquid.

6. Adjust seasoning to taste.

7. While the greens are cooking, make the creamy miso sauce and place in a pot ready to heat before serving. (You can also make the sauce ahead of time and keep in fridge until ready to heat up.)

8. Sauté 1-2 leeks in non stick pan with couple of sprays of olive oil. Set aside.

9. Sauté the mushrooms in the same non stick pan with a couple of sprays of olive oil, 1-2 tbsp tamari, 1/2-1 tsp garlic powder, pinch red pepper flakes, and salt and pepper to taste. (Alternatively, you could sauté the leeks and mushrooms together at the same time.)

10. To serve the greens, place a heap of greens on a plate and top them in the following order: mushrooms, drizzled sauce, leeks, sesame seeds, a pinch of red pepper flakes or smoked paprika. (Alternatively, you could mix the mushrooms and leeks with the greens and then drizzle sauce on top and sprinkle with sesame seeds and red pepper flakes.)