• 2 Tbsp white miso
• 4 Tbsp unsalted butter
• 2 garlic cloves - finely chopped
• 2-15oz cans white beans like cannellini or butter beans - rinsed and drained
• 3 cups pea shoots, arugula or other baby greens
• 3-4 small radishes - thinly sliced
• fresh lemon wedges for squeezing
• Black pepper

1. In a small bowl, whisk the miso with 1/4 cup water until dissolved. Set aside.
2. In a large skillet, melt the butter over medium heat until it foams. Add the garlic and cook, stirring often, until fragrant, about 30 sec.
3. Add the beans and toss to coat with garlic butter. Add the miso mixture and cook, stirring occasionally, until the flavors have melded and the beans are warmed through, about 2 min.
4. Remove from the heat and stir in the greens and radishes. Gently toss until the greens are just wilted. Squeeze with lemon juice, season with pepper and gently toss again.

Serves: 4     Total cooking time: 10 min. 
Source: NYT cooking app