Sautéed Collard Greens with Caramelized Miso Butter
bonappetit.com
bonappetit.com
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Ingredients

  • 2 tablespoons white miso
  • 2 tablespoons mirin (sweet Japanese rice wine)
  • 2 tablespoons unseasoned rice vinegar
  • ¼ cup (½ stick) unsalted butter, cut into pieces
  • 3 tablespoons vegetable oil
  • 4 cloves garlic 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

Instructions

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