Miso Braised Greens


Miso Braised Greens recipe

These greens are the perfect complement to any Asian dishes with rice or to tumble into Buddha bowls and grain salads. They also pair well with a simple piece of grilled fish. Shiro miso or white miso will have the sweetest flavour.

Serves 2 as a side dish, or 1 as a main.


  • 200g assorted roughly chopped greens (English spinach, Tuscan kale, chicory, or finely sliced zucchini)
  • 1 tbsp olive oil
  • 2 large cloves of garlic
  • 1 cup/ 250 ml stock, or miso soup, made from 1 tbsp miso paste and boiling water 


  1. Wash the greens and remove tough stems. Cut or break greens into 2-inch lengths. Finely slice or crush one of the garlic cloves.
  2. Heat a non stick pan over high heat; reduce heat to medium-high, add the oil and sauté the garlic for 30 seconds. Add the greens. Use a fork to stab the other garlic clove and use that to stir and sauté the greens for 1 minute.
  3. Pour in the hot stock or miso and cook over medium heat, stirring with the garlic-fork for 2-3 minutes until most of the liquid has been absorbed and the greens are soft. Taste and adjust seasoning with extra salt or soy sauce if required.

Recipe by Tori Haschka & pics from Ana Zolotarev. 


Ingredients for Miso Braised Greens

Spinach English Bunch Each

$2.49 ea

Spinach English Organic bunch

$4.99 ea