Sautéed Collard Greens with Caramelized Miso Butter

Ingredients

• •2 tablespoons white miso
• •2 tablespoons mirin
• •2 tablespoons unseasoned rice vinegar
• •¼ cup unsalted butter
• •3 tablespoons vegetable oil
• •4 cloves garlic
• •1 to taste Kosher salt
• •2 bunches collard greens
• •1 to taste black pepper
• •1 whole lemon

Cooking Instructions

1. 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.

   5 min

2. 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.

   5 min

3. 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.

   8 min

4. 4.

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

   2 min