Again, try this with other greens–the cooking times may vary.

1/2 c stock or water
2 T miso
2 T olive oil
1/2 onion, diced
1 bunch kale, rinsed, (stemmed) and chopped

1. Combine the stock or water and the miso. Stir until the miso is dissolved.

2. In a large skillet heat the oil. Add the onion and saute until tender, about 7 minutes. Add the kale and stir to coat with the oil.

3. Add the stock-miso mixture and bring to a simmer. Try not to get to the boil–this will destroy the beneficial bacteria in the miso (it will still be tasty). Cook, stirring occasionally until the kale is done to your liking, adding some additional stock or water if the pan becomes dry.