Ingredients
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1/2 cup unsalted butter (4 ounces)
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2 tablespoons extra-virgin olive oil
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1/4 cup white miso
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6 medium garlic cloves, thinly sliced
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1 (3-inch) piece fresh ginger, peeled, cut into 1/8-inch-thick slices, and gently smashed
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3 cups lower-sodium vegetable broth
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2 pounds curly kale (about 4 bunches), stemmed and torn (about 32 loosely packed cups)
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2 pounds collard greens, stemmed and torn (about 32 loosely packed cups)
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1 tablespoon rice wine vinegar
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1 teaspoon kosher salt
Directions
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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.
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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.