• 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.

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