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; 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

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Michael Graydon + Nikole Herriott

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

Recipe notes