Sautéed Collard Greens with Caramelized Miso Butter

side sauté thanksgiving winter bon appétit sugar conscious vegetarian pescatarian wheat/gluten-free peanut free tree nut free kosher

N/A

8 Servings

Source

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

Method

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.

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.

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.

Transfer collard greens to a large serving bowl and drizzle with remaining miso butter. Top with reserved garlic and squeeze lemon over.