Name: Sautéed Collard Greens with Caramelized Miso Butter
Yield: 8 Servings
Ingredients: 2 tablespoons white miso; 2 tablespoons mirin (sweet Japanese rice wine); 2 tablespoons unseasoned rice vinegar; 1/4 cup (1/2 stick) unsalted butter, cut into pieces; 3 tablespoons vegetable oil; 4 garlic cloves, crushed; Kosher salt; 2 large bunches collard greens, ribs and stems removed, leaves torn into large pieces (about 8 cups); Freshly ground black pepper; 1 lemon, quartered

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Sautéed Collard Greens with Caramelized Miso ButterMichael Graydon & Nikole Herriott

Flip the script on a winter vegetable that's usually stewed: Collards are great when briefly sautéed.

Recipe information

Yield
8 Servings

Ingredients

2 tablespoons white miso

2 tablespoons mirin (sweet Japanese rice wine)

2 tablespoons unseasoned rice vinegar

1/4 cup (1/2 stick) unsalted butter, cut into pieces

3 tablespoons vegetable oil

4 garlic cloves, crushed

Kosher salt

2 large bunches collard greens, ribs and stems removed, leaves torn into large pieces (about 8 cups)

Freshly ground black pepper

1 lemon, quartered

Preparation

Step 1
Heat miso in a large skillet over medium, stirring constantly, until it starts to caramelize and brown (it will be very dark), about 3 minutes. Add mirin and vinegar, scraping up any browned bits. Reduce heat to low and, stirring constantly, add butter one piece at a time; stir until emulsified. Transfer miso butter to a small bowl and set aside.
Step 2
Wipe out skillet. Heat oil over medium and cook garlic, smashing with a spoon, until golden brown and broken into bits, about 4 minutes. Using a slotted spoon, transfer garlic to a small bowl; season with salt.
Step 3
Working in batches, add collard greens to same skillet, tossing and letting them wilt slightly before adding more; season with salt and pepper. Cook, tossing occasionally, until all greens are wilted, bright green, and crisp-tender, about 5 minutes. Add half of reserved miso butter and toss to coat.
Step 4
Transfer collard greens to a large serving bowl and drizzle with remaining miso butter. Top with reserved garlic and squeeze lemon over.

TagsMiso Garlic Root Vegetable Vegetable Collard Greens Leafy Greens Lemon Citrus Fruit Side Dinner Nut Free Vegetarian Easy Quick Weeknight Meals Saute Kwanzaa Winter Bon Appétit

Recipe notes

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