Sautéed Collard Greens with Caramelized Miso Butter
['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']
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.
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.
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.
Transfer collard greens to a large serving bowl and drizzle with remaining miso butter. Top with reserved garlic and squeeze lemon over.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.