2 bunches kale, washed, dried, shredded
1 1/2 spoon of olive oil
2 cloves garlic, minced
2 teaspoons White miso seasoning
Salt to taste
In a skillet, place olive oil and garlic and start cooking on medium heat. When the oil is hot, add cabbage stir with a spoon until the cabbage cook. Add sal and KANESA katsuodashi.