This is a combination of two of my very favorite ingredients. I love Collard greens and a good quality miso is something to be treasured. For some reason America doesn’t seem to have mastered Miso, so if you can get your hands on true Japanese Miso at not too much of a cost by all means do so.
These are very different from the slow cooked collars with a smoked seasoning meat you might be used to.
2 tablespoons unsalted butter
2 large bunches (8 to 10 ounces each) collards, stemmed and roughly chopped. Save the stems for pickled collard stems.
½ cup water
3 tablespoons red miso paste
1 garlic clove, pressed or finely minced
Heat a large sauté pan over medium heat. Melt the butter in the skillet and continue to heat it until it foams up and then clears again, a couple of minutes. Add the greens and water, and increase the heat to medium-high. Cover the pan and let cook, stirring once or twice, until the greens begin to wilt, 3 to 4 minutes. Take the pan off the heat.
Hold back the greens, pour most of the pan liquid into a small bowl. Measure the miso into a separate bowl and add a splash of the greens’ cooking liquid. Stir and repeat until you have a thin paste. Add the miso mixture back to the pan, along with the garlic. Put the pan back over medium-low heat and cook, stirring frequently, until the miso mixture coats the greens, another 2 to 3 minutes.
Serve with some hot sauce if desired.