Japanese Techniques Meet Greenmarket Bounty | Edible Manhattan
The emerging disorder among the sustainable set strikes at the height of the fall harvest season, when some locavores break out in a cold sweat at the sight of yet another kale salad, roast chicken...
Ingredients
- ½ bunch kale (½ pound), including stems, thinly sliced
- 1 teaspoon canola oil
- ½ cup chopped red onion
- ¼ cup finely julienned ginger
- ¼ to ½ teaspoon fermented chile bean sauce or red pepper flakes
- 3 cups dashi stock or low-sodium chicken stock
- 1½ tablespoons aged brown miso
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