Miso-Braised Collard Greens
Chefs Cody Taylor and Jiyeon Lee of Heirloom Market BBQ | Atlanta
Yield: 16 servings
Adapted by StarChefs | February 2018
INGREDIENTS
8 ounces unsalted butter, cubed
½ cup vegetable oil
1½ pounds medium yellow onions, finely chopped
12 cloves garlic, minced
3¾ pounds collard greens, stems removed, leaves cut into ½-inch-thick slices
1½ cups doenjang (Korean soybean paste)
¼ cup gochugaru (Korean red pepper flakes)
¼ cup Korean beef soup stock
¼ cup freshly ground black pepper
2 cups rice wine vinegar
2 pounds smoked turkey breast, chopped
METHOD
In a large stockpot over medium heat, melt butter, add oil followed by onions, and cook until onions are soft. Add garlic and cook until fragrant. Working in batches, add collards and cook until wilted before adding next batch. Gently stir in 1 quart water followed by doenjang, gochugaru, stock, and black pepper. When thoroughly combined, stir in vinegar and bring to a simmer. Cover and decrease heat to low. Cook until collards are tender, about 1 hour. Remove from heat and stir in turkey.
