Miso Collard Greens
Collard greens are sacred to me. The dish is so sacred that I could not help but share another collard greens recipe with you all! This rendition is inspired by Gabrielle Eitienne's collards she posted on Instagram — which live in my brain rent free.
I made a very large batch of these for a jazz themed party I hosted with my partner in May and they were a hit! The only thing that flew faster was the vegan waffles the greens were paired with. If you want a hearty, warming, and slightly untraditional collard green, this recipe is for you.
8 cups of water
2/3 cup of miso paste
Bring 8 cups of water nearly to a boil
In a separate bowl or quart container (which is what I used), combine 2/3 cup of miso paste with a ladle-full of the hot water. Stir until the miso is incorporated.
Stir the miso mixture into the pot and continue to simmer, be careful not to boil!
Store the mixture in quart containers and let cool before putting in the fridge or freezer.
Miso Collards Seasoning Blend
These are very rough estimates of the spices I used! Feel free to use your culinary intuition to make this recipe your own :)
1 tablespoon of white pepper
1/2 tablespoon of garam masala
1/2 tablespoon of nutmeg
1/2 tablespoon of onion powder
1/2 tablespoon of garlic powder
1 teaspoon of paprika
Combine spices into a small bowl. The spice blend should taste warm and comforting, whatever that means to you <3
Miso Collard Greens
2-3 tablespoons of sesame oil
2 medium yellow onions, roughly diced
1 large shallot, roughly diced
1 tablespoon of tomato paste
1 head of roasted garlic
1 three inch knob of ginger, grated
1 tablespoon of soy sauce
1 batch of the Miso Collard Seasoning Blend
4 bunches of collards, thoroughly washed and chiffonade
8 cups of miso stock
Salt to taste
In a large stockpot, heat sesame oil on medium heat until shimmering.
Add onions and shallots. Sautee for 10-13 minutes or until golden brown.
Add tomato paste and continue sautéing for another 5 minutes or until the tomato paste is incorporated.
Add roasted garlic and ginger. Sautee for 5 minutes.
Add Miso Collard Seasoning Blend and sauté for 1-2 minutes or until fragrant.
Add handfuls of collards in batches, and stir until the onions, shallots, and collards are combined.
Add miso stock, stir, reduce to medium low and cover.
After 20 minutes, reduce to low and let cook. Check occasionally to stir and taste for tenderness.
I let these collards cook all afternoon because I had time to spare, and I definitely recommend going low and slow. Make sure to save the pot likker! I still have some of mine in the freezer. Cheers!