Sautéed Collard Greens with Caramelized Miso Butter

Ingredients for Sautéed Collard Greens with Caramelized Miso Butter

• 2 tablespoons white miso

• 2 tablespoons mirin (sweet Japanese rice wine)

• 2 tablespoons unseasoned rice vinegar

• 60ml (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 1200g )

• Freshly ground black pepper

• 1 lemon, quartered

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.