DARK GREENS WITH OREGANO AND WAKAME

Mustard greens resemble kale, but they have a stronger bite. Ounce for ounce, mustard greens have as much calcium as whole milk. By cooking the greens with wakame, a leafy sea vegetable with a mild, fresh flavor, this dish becomes a rich source of essential trace minerals.

1 bunch mustard greens, about ½ teaspoon dried oregano

1 ½ pounds 2 (5-inch strips walkame, soaked

1 tablespoon extra virgin olive oil for 10 minutes and cut into 1-

1 ½ cups sliced onion (sliced in half inch pieces

moons, 1-2 medium onions) ½ tablespoon kuzu dissolved in ¼

2 cloves garlic, minced cup water

2 tablespoons natural soy sauce

In a large pot, steam greens until just tender, about 5 minutes. Cool and cut into 2-inch pieces. (There should be about 6 cups)

In a large skillet, heat the oil. Sauté the onion and garlic until the onions are tender, 3-5 minutes. Sprinkle the oregano over the mixture. Add the mustard greens and wakame, and sauté until greens are wilted, about 3 minutes. Add the kuzu mixture and soy sauce. Cook, stirring constantly, until the sauce thickens. Turn off the heat and let sit 15 minutes before serving.