Braised Greens with Crispy Garlic and Miso Butter


Hearty autumn greens take on new life when braised in a miso butter–laced broth. These richly flavored greens make a versatile side dish for everything from turkey and fish to sweet potatoes and squash.

Braised greens with crispy garlic and miso butter
Photo: David Malosh
Active Time:
25 mins
Total Time:
45 mins
8 to 10


  • 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


  1. 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.

  2. 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.

Make Ahead

Greens can be cooked up to 3 days ahead and stored in an airtight container in refrigerator.

Related Articles