Sautéed Collard Greens with Caramelized Miso Butter
A Japanese-inspired take on collard greens where tender leaves are tossed in a rich, umami-packed caramelized miso butter sauce and topped with crispy garlic. The dish balances sweet, savory and tangy flavors from mirin, rice vinegar, and fresh lemon.
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.
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.
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.
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.
Transfer collard greens to a large serving bowl and drizzle with remaining miso butter. Top with reserved garlic and squeeze lemon over.
2 min