Tucson is at its peak of green, leafy vegetables and our own Miraval garden is flourishing because of it. Being conscious about our cooking, we use ALL of these greens, stems, flowers, roots and everything that comes off of these plants to eliminate throwing those “scraps” away. This base recipe can be a great side to a protein or even be the star of the show. Try adding the mirin glazed vegetables to miso or ramen soup or even to a simple vegetable based broth or bone broth.
- 2 lbs washed winter greens
- 1/2 cup mirin wine (sweet cooking sake)
- 2 cups mushrooms
- Pinch of salt & pepper
- 1 tbsp canola oil
- Optional protein – sustainable fish, grass fed beef, or free range poultry
Clean, wash and rinse your produce to get all of the soil off and pat dry. Cut each vegetable into bite sizes and if you are using winger greens with leaves, keep the stems and leaves separate to throw the greens in later in the cooking process.
Bring canola oil (you can use coconut oil, avocado oil, gee, or grass fed butter if you are not vegan) to a nice smoking point.
Add your stems, stalks and roots to the pan first. These more fibrous parts of the plant will take longer to cook and if you are using broccoli or cauliflower start with those as well. Add your mushrooms with them to sauté.
Once caramelized, add your greens until wilted and deglaze the pan with your Mirin wine.
Serve immediately and finish with a pinch of salt and pepper. You can also try finishing with sesame seeds or toasted nori.