Lentils for Breakfast, 25

Thursday (-5): Leftover Miso Kale. Here's the recipe!

Slow-Cooked Miso Kale with Turnips and White Beans Recipe

2 bunches of kale (or your choice of greens)

2 turnips, cut into cubes

1 small red onion, sliced

1/2 small cabbage, sliced

1 large can (28oz) or 2 small cans (15oz) small white beans

2-3 tablespoons miso paste

Put all the vegetables into your slow-cooker. Mix the miso paste with about 1/4 cup of water and pour over the top. Cook on low for 3.5-4 hours. Serve over brown rice or quinoa.