Food & Wine USA - (11)November 2020

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54 NOVEMBER 2020

Mixed with creamy

butter, miso, a fermented

soybean paste, mimics

the meaty flavor of

pork in these tender

braised greens.

Braised Greens with Crispy

Garlic and Miso Butter

ACTIVE 25 MIN; TOTAL 45 MIN

SERVES 8 TO 10

Hearty autumn greens take on new life

when braised in this miso butter–laced

broth. This versatile side dish pairs well

with everything from turkey and fish to

sweet potatoes and squash.

1 / 2 cup unsalted butter (4 oz.)

2 Tbsp. extra-virgin olive oil

1 /^4 cup white miso

6 medium garlic cloves, thinly sliced

1 (3-inch) piece fresh ginger, peeled,

cut into^1 /^8 -inch-thick slices, and

gently smashed

3 cups lower-sodium vegetable broth

2 lb. curly kale (about 4 bunches),

stemmed and torn (about 32

loosely packed cups)

2 lb. collard greens, stemmed and

torn (about 32 loosely packed cups)

1 Tbsp. rice wine vinegar

1 tsp. kosher salt

1. 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.


2. 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 ten-
   der 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.