Flip the script on a winter vegetable that's usually stewed: Collards are great when briefly sautéed.
Ingredients
8 Servings
Step 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.
Step 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.
Step 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.
Step 4
Transfer collard greens to a large serving bowl and drizzle with remaining miso butter. Top with reserved garlic and squeeze lemon over.
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Reviews (4)
Back to TopFast, easy and delicious!! All the requirements met for a weeknight side dish.
kunjan
Portland, OR
11/21/2017
Easy and tasty. I used beet and radish greens and carrot tops because that was what I had. I boiled the greens in advance to save time at the end. My greens were more done than the recipe calls for. I added them to the skillet, let them warm through and then added the miso butter right away.
Anonymous
St. Paul
9/4/2016
I loved this dish, it was so delicious. The caramelized miso butter is fantastically umami, rich, and silky. I made all the miso butter but did not end up using it in its entirety.. the size of your collard green bunches and your personal preferences will determine how much to use, I imagine. I would add one or two more garlic cloves next time, since they mellow so beautifully. Made this to pair with some salmon and white rice.
lschmidt
Portland, OR
9/1/2016
Really enjoyed these flavors with collards, it wasn't something I'd have come up with myself. I ended up only using half of the sauce for the greens. The other half of the sauce was added to other sautéed veggies and served it with fried tofu and udon. If you are concerned about all that butter you can do one of two things: 1 - Only make half of the sauce. You really only need half to coat the greens and give it good flavor. 2 - Substitute some or all of the butter with ground up toasted nuts (walnuts or almonds) and thin with a bit of water if neccessary.
saronaya
1/8/2016
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