This dish I served with the Sea Bass with Miso, it made a colorful and flavorful accompaniment with the fish. Again, I veered a bit from the original recipe, choosing green vegetables that I know Lua likes and will eat and I added fresh ginger because we love it! The dressing is really nice and any leftovers are great to glaze onto the finished fish.
1 head of broccoli
1 bunch of dark leafy greens
2 garlic cloves
1 inch piece of fresh ginger, peeled, and chopped
1/3 cup white miso paste
1 teaspoon gluten-free soy sauce
1/2 cup mild olive oil
1/4 cup rice vinegar
To prepare dressing, first mince garlic cloves by smashing, removing skins, and then finely chop. Then sprinkle a little (no more than 1/2 teaspoon) sea salt over chopped garlic, then using knife massage salt into garlic to form a paste. Add minced garlic and last four ingredients to a bowl and whisk to combine.
To prepare greens, rinse and chop the head of broccoli. Heat a medium size pot with two inches of water. Once water starts to boil, add broccoli and cook for 4 minutes, strain out all water, set cooked broccoli aside. Rinse leafy greens, remove middle stem and stack leaves with the largest one on the bottom. Then tightly roll leaves into a cigar shape,
and finely chop.
Heat a sauce pan with 1 tablespoon of olive oil, wait until pan is hot, then add leafy greens. Sauté greens for 2 minutes, add cooked broccoli, then add dressing. Serve immediately.