Bon Appétit (November 2014)
Miso is always rumbling around in our fridge.
Ever since we made Chocolate-Chip Cookies with a Red Miso Buttercream, we've been smitten with miso. We always have some on hand, dolloping it onto sweet potatoes, into soups, salad dressings -- anywhere that we want a little kick of salty umami. It is not unheard of for us to eat it directly off a spoon...
So when miso showed up a few times in this year's Thanksgiving Recipe Index, in both green beans and collard greens, we knew we wanted to try it. We latched onto these Sautéed Collard Greens with Caramelized Miso Butter.
Here's why we love this dish: