Greens and Roasted Pepper Salad

Directions

1.Wash hands well with soap and warm water. Wash produce well and chop as directed.

2.In a medium pot, cook rice with miso paste, garlic and ginger, until tender. Put in a large bowl. Set aside.

3.In a large skillet, heat oil. Sauté greens and red pepper flakes over medium heat for 3 to 5 minutes, until wilted.

4.Turn off heat. Add vinegar and water to wilted greens; stir to combine.

5.Add brown rice and chopped peppers to greens mixture; toss to combine. Add salt and pepper, to taste.

6.Serve warm. Refrigerate leftovers for up to 5 days. Enjoy!