Hearty greens take on new life when braised in a buttery miso broth, finished with crispy garlic for irresistible texture and flavor.
1/2 cup unsalted butter (4 ounces)
2 tablespoons 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 pounds curly kale (about 4 bunches), stemmed and torn (about 32 loosely packed cups)
2 pounds collard greens, stemmed and torn (about 32 loosely packed cups)
1 tablespoon rice wine vinegar
1 teaspoon kosher salt
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.
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 tender 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.
