• 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

1. To make glaze, mix equal parts Miso and water in a bowl and set aside.
2. On medium heat, liquefy coconut oil in stainless steel pan.
3. 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.
4. 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.