Serves 2 to 4 as a side dish
3 tablespoons Dijon mustard
2 tablespoons miso
2 tablespoons sherry vinegar
1 bunch turnip or mustard greens, any thick stems removed
Lemon zest, for garnish
Bring a large pot of salted water to a boil. While the water is boiling, make the dressing by blending together the mustard, miso and vinegar. Set aside.
When the water is boiling, drop the greens in and let them cook for 30 seconds to 2 minutes, depending on how tough they are. Lift the greens out and drain well, pressing out any excess water.
Toss greens with dressing, taste, and add salt if needed. Garnish with freshly grated lemon zest. Serve warm, at room temperature, or cold.