A modern take on traditional Southern greens. Miso adds salty umami, while a little rice wine vinegar and ginger amp up the spice. Pan-crisped garlic offers the perfect amount of contrast to the tender greens.
Ingredients
- ¼ cup butter
- 2 tbsp extra-virgin olive oil
- 2 tbsp white miso
- 3 medium garlic cloves, thinly sliced
- 1½-inch piece fresh ginger, peeled and grated
- 1½ cups vegetable stock
- 1-2 bunches hearty greens, such as kale or collards, stems removed and coarsely chopped.
- ½ tbsp rice wine vinegar
- ½ tsp salt
Preparation
- Heat the butter and olive oil in a large pot over medium heat. Add the miso and cook, stirring often, until miso begins to bubble, 1-2 minutes.
- Add garlic and ginger. Cook, stirring occasionally, until the ginger softens, about 5 minutes. Remove the garlic from pot and set aside.
- Add the broth to pot. Bring to a boil. Stir in the greens, cover, and reduce the heat to low. Simmer until greens are tender, about 20 minutes.
- Stir in the vinegar and salt. Transfer the greens to a shallow serving dish. Ladle any remaining broth in the pot over greens. Sprinkle with reserved garlic and serve at once.
