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Sauteed Daikon with Miso Glaze
[vc_single_image image=”6711″ border_color=”grey” img_link_target=”_self” img_size=”full” css_animation=”bottom-to-top” img_link_large=””][vc_text_separator title=”Recipe Courtesy of Meredith Dykstra” title_align=”separator_align_left” color=”grey”][vc_column width=”1/2″ animation=”” animation_delay=””][icon_box icon_position=”top” align=”left” animation=”right-to-left” icon=”hb-moon-basket” class=”pompa_list”]Sauteed Daikon- 1 daikon radish, sliced into ¼” coins
- 1 bunch kale, washed and torn into bite-size pieces
- 4 Tbsp. coconut oil
- Freshly ground pepper
Miso Glaze
- 2 Tbsp. chickpea miso
- 2 Tbsp. water
- To make glaze, mix equal parts Miso and water in a bowl and set aside.
- On medium heat, liquefy coconut oil in stainless steel pan.
- Sauté Daikon coins until soft and golden on each side. Once done, place in bowl with Miso Glaze and stir to coat thoroughly. Set aside.
- In same pan, sauté kale, adding more coconut oil if needed. Once softened, arrange kale on serving dish and top with glazed daikon coins. Top with garnish and freshly ground pepper.