Bon Appétit (November 2014)
Miso is always rumbling around in our fridge.
Ever since we made Chocolate-Chip Cookies with a Red Miso Buttercream, we've been smitten with miso. We always have some on hand, dolloping it onto sweet potatoes, into soups, salad dressings -- anywhere that we want a little kick of salty umami. It is not unheard of for us to eat it directly off a spoon...
So when miso showed up a few times in this year's Thanksgiving Recipe Index, in both green beans and collard greens, we knew we wanted to try it. We latched onto these Sautéed Collard Greens with Caramelized Miso Butter.
Here's why we love this dish:
We love light, green vegetables at the Thanksgiving table, to give some dietary distraction from all the starches and cream and gravies that we find ourselves awash in at the holiday table. These Collard Greens fit that bill. (Although even we won't pretend these are overly healthy. They do, after all, have a Miso Butter dressing. But it's light enough so as to not overwhelm the greens.)
These collards are flavorful, but the dish is subtle enough to fit in with the rest of the Thanksgiving tastes. They're unique, but they don't feel like they've been airlifted in from some other, more exotic meal.
Mark our words: we will revive this Miso Butter in other dishes and on other vegetables. It's a keeper.
But that's not even our favorite part of the dish. The best part is the crispy fried garlic. There's nothing really special about this recipe's particular method. But the fried garlic that tops this dish is so, so good. We could eat a bowlful, like candy.
The only negative thing we'd say about these greens comes down to timing. As with the Cornmeal-Crème Fraîche Spoon Bread, we are gun shy on Thanksgiving dishes that require last-minute work. And though there are ways to shortcut these Sautéed Collard Greens, we do believe they'll be better when cooked just before serving.
You can prep the garlic and miso butter in advance, wash and prep the greens, get the pan in place on the stove. You can do everything but sauté the greens themselves. That task only takes a few minutes, over high heat on the stovetop. And it's an excellent task to delegate (hat tip to Zach's sister, who did this very thing for us).
We loved this dish. Truly. And so did our guests. But is this a Thanksgiving must-have?
Maybe. We highly recommend it if you're looking for something green and unique for your menu.
>> Read the full Thanksgiving 2014 recipe index
>> Read about this year's biggest Thanksgiving trends
Sautéed Collard Greens with Caramelized Miso Butter
Bon Appétit (November 2014), recipe by Alison Roman
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Nutritional Information available at BonAppetit.com
(This photo: Bon Appétit/Michael Graydon and Nikole Herriott)
Servings: 8
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
DIRECTIONS
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.