Braised Greens with Crispy Garlic and Miso Butter

Servings

8 to 10

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Issue

November 2020

Directions

Add to Directions

Heat butter and oil in a large pot over medium until butter is melted. Add miso; cook, stirring often, until miso begins to bubble, about 2 minutes. Add garlic and ginger; cook, stirring occasionally, until garlic and miso are lightly browned and ginger softens, 4 to 5 minutes. Remove garlic from pot; set aside.

Add to Directions

Add broth to pot; bring to a boil over high. Stir in kale and collards in large handfuls, letting each handful wilt slightly before adding more. Cover and reduce heat to low; simmer until greens are tender but not mushy, 18 to 24 minutes. Stir in vinegar and salt. Using tongs, transfer greens to a shallow serving dish; discard ginger. Ladle broth over greens. Sprinkle with crispy garlic, and serve.

Make Ahead

Greens can be cooked up to 3 days ahead and stored in an airtight container in refrigerator.

Active Time

Min

25

Total Time

Min

45

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Chefs

Justin Chapple

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Category

Vegetables

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