Name: Sautéed Collard Greens with Caramelized Miso Butter
Yield: 8 Servings
Ingredients: 2 tablespoons white miso; 2 tablespoons mirin (sweet Japanese rice wine); 2 tablespoons unseasoned rice vinegar; 1/4 cup (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 8 cups); Freshly ground black pepper; 1 lemon, quartered

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Sautéed Collard Greens with Caramelized Miso ButterMichael Graydon & Nikole Herriott

Flip the script on a winter vegetable that's usually stewed: Collards are great when briefly sautéed.

Recipe notes

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Recipe notes

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