Sautéed Collard Greens with Caramelized Miso Butter

Ingredients

• 2 tablespoons white miso
• 2 tablespoons mirin (sweet Japanese rice wine)
• 2 tablespoons unseasoned rice vinegar
• 1/4 cup (1/2 stick) unsalted butter, cut into pieces
• 3 tablespoons vegetable oil
• 4 garlic cloves, crushed
• Kosher salt
• 2 large bunches collard greens, ribs and stems removed, leaves torn into large pieces (about 8 cups)
• Freshly ground black pepper
• 1 lemon, quartered

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