- 2 medium yellow onions, cut into thin slices
- 4 cups leftover cooked leafy greens (mustard, collard, kale)
- 2 tsp. sesame oil
- 1 tbs. kuzu
- 1 cup water
- natural soy sauce (to taste)
Saute onions until golden and transparent. Cover with 1/2 cup water and bring to a boil. Reduce heat and simmer for 5 minutes, covered. Place leftover greens on top of onions. Add soy sauce. Cover and steam until heated – don’t overcook. While steaming, dilute kuzu in 1/2 cup of water. Add to ingredients. Stir in until thickened. You may need to turn up the heat in order to bring to a boil. Then turn off heat and serve.