Miso Greens

Miso collard greens. Photos by Keri White

I have been on a bit of a miso jag. It adds tremendous flavor and depth to food without much effort.

I have seen a lot of online chatter about people adding miso to brownies and cookies for umami — I have not crossed that Rubicon, but I have enjoyed experimenting with it in dips, sauces, rice, marinades and, now, greens. Recently, I had some friends to dinner — fried chicken by the husband, using his tried and tested recipe, featured in the JE in 2020 jewishexponent.com/2020/02/03/southern-fried-chicken/.

Because the chicken is so rich, I tried to keep the sides lighter to balance the meal. I also had a vegan guest coming and wanted to offer a few dishes that she could eat — which meant the traditional greens simmered in smoked turkey broth were off the table.

I couldn’t stand the idea of plain boiled greens and mulled over how I might add some heft to the dish without breaking her dietary rules — and I hit on miso. It worked!

Miso-braised Collard Greens
Serves 6

2 large bunches collard greens, rinsed, coarse stems removed, and coarsely chopped
1-2 cups water
¼ cup miso
4 cloves garlic, crushed
1 teaspoon crushed red pepper flakes

In a large pot, mix the water with the miso, garlic and red pepper, and bring it to a boil to create a broth. Add the greens, cover and simmer for about 20 minutes until done, turning them over a few times with tongs to ensure even cooking.


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