White miso will have a milder, sweeter taste, more appropriate for summer. Feel free to use any miso you may have on hand. Toasted sesame oil is a must here, the regular sesame oil will not impart the same flavor.
1 bunch Japanese turnip greens (and/or radish greens)
2 T vegetable oil
1 T miso paste
2 T water, more if needed
sugar, to taste, optional
1 t toasted sesame oil
1. Wash and dry greens, then chop finely. Put miso paste in a small bowl. Stir in the 2 T water and mix. You may need to add a bit more water to thin the miso enough to stir into the other ingredients.
2. Heat the oil in a large skillet over medium heat. Add the chopped greens and cook until tender; about 5 minutes–add a bit of water if they look like they might burn (or turn the heat down).
3. Add the thinned miso paste, and stir. Add a bit of sugar, if using. Stir until thoroughly combined. Remove from heat. Stir in the toasted sesame oil.