INGREDIENTS

• 1 tablespoon olive oil
• 3 1/2 - 4 pound chicken, excess fat
• removed
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon sesame oil
• 2 tablespoons fresh ginger, minced
• 6 garlic cloves, minced
• 5 green onions, cut into 3/4-inch pieces
• 2 cups low sodium chicken broth
• 1/4 cup white miso
• 2 tablespoons lower sodium soy sauce
• 2 tablespoons aji mirin
• 8 white mushrooms, quartered
• 12 ounces sweet potato, peeled, cut into
• 3/4-inch pieces
• 1 medium white turnip, peeled, cut into
• 3/4-inch pieces
• 1 medium parsnip, peeled, cut into 1/2-
• inch pieces

DIRECTIONS

1. Heat 1 tablespoon of the oil in an 5-qt. sauté pan over medium. Add the mustard greens and cook, stirring occasionally, until wilted, about 2-3 minutes
2. Heat the remaining 1 tablespoon oil in the pan over medium. Add the sausage and cook until starting to brown, about 4 minutes. Stir in the onion, garlic, bell pepper, celery, thyme, oregano and cayenne pepper
3. Add the tomato paste and cook, stirring, 1 minute. Add the broth, diced tomatoes and salt
4. Stir in the shrimp and reserved mustard greens, cover the pan and cook until the shrimp are just cooked through, about 4-5 minutes. Remove from the heat and let stand 10 minutes. Divide among 4 servings bowls and serve with additional hot sauce, if desired.