Savory breakfast lovers, rejoice! This dish reheats well, whether in a microwave or on the stovetop, so consider making extra portions. Store them in airtight containers in your fridge so you can have an amazing breakfast almost instantly.
½ cup low-sodium vegetable broth
½ cup finely chopped red onion
1 garlic clove, minced
1 small carrot, finely chopped
1 teaspoon white miso paste
6 ounces Tuscan kale, tough stems removed, coarsely chopped
1 cup cooked Basic BROL, warmed
1 tablespoon nutritional yeast
Ground black pepper
1 lemon, cut into wedges
1. Heat the vegetable broth in a medium skillet over medium heat, add the onion, garlic, and carrot and cook, stirring, until the vegetables are softened, about 7 minutes. Stir in the miso paste and kale and cook, stirring, until the kale is wilted and tender, about 4 minutes. Drain off any remaining liquid. To serve, spoon the warmed Basic BROL into a bowl.
2. Sprinkle with the nutritional yeast and black pepper to taste. Top with the hot kale mixture and serve with lemon wedges.
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