Squash Miso bowl with ginger and greens

CSA member Bianca brings us this vegan recipe from Amy Chaplin. Bianca suggests making the ginger juice from the CSA ginger as well!

Serves 1

1 cup peeled and cubed winter squash

¾ cup water

2 teaspoons fresh ginger juice

2 teaspoons unpasteurized miso, I used chickpea miso. Be careful not to boil the miso as it will destroy the enzymes.

1 handful washed greens, tatsoi, chard or spinach

1 scallion, thinly sliced

For the how-to, please visit Amy's site

STALKS & STEMS...

Did you know that the stalks and stems from most of your greens are edible? And in many cases, they tend to be more nutritious than the leaves they're holding up.

Go ahead and de-rib the leaves, then slice the stalks and add them to the sauté pan with some chopped garlic, sweating them over medium-low heat until they begin to turn soft and translucent. Chop up the leaves, add them to the pan, and saute until the greens are cooked through. Finally, toss the sautéed greens with some pasta, drizzle a little extra virgin olive oil and shave a little Parmigiano-Reggiano and you've got yourself a tasty little meal.

So, before you decide to chuck those stems from your Kale, Swiss Chard, Collard Greens, Broccoli, Spinach or any of your dark greens, try making something delicious out of them.