Sauteed Collard Greens with Caramelized Miso

“These greens taste like fried chicken.”

That’s what Nishan told me the first time I made this dish. Collard greens and miso don’t traditionally go together, but I knew I’d hit the jackpot when this Bon Appetit Magazine recipe was more evocative of meaty goodness than chlorophyll-packed nutrients. I love vegetables just as much as the next Californian, but collard greens that taste like fried chicken? Pass the greens, please.

Sauteed collard greens with caramelized miso


2 tablespoons white miso
2 tablespoons mirin (sweet Japanese rice wine)
2 tablespoons unseasoned rice vinegar
1/3 stick butter, cut into pieces
3 tablespoons vegetable oil
4 cloves garlic, crushed
2 large bunches collard greens, ribs and stems removed, leaves torn into large pieces (about 8 cups)
1/2 lemon

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.
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.

2. 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.

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

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