Collard Greens with Sesame-Miso Cream

Total time: 20 mins, Servings: 4

INGREDIENTS

• 1 ½ pounds collard greens (2-3 bunches)
• 2 tablespoons toasted sesame oil
• 1 ½ teaspoons pure maple syrup or agave nectar
• 1 tablespoon tamari or soy sauce
• ¼ teaspoon red pepper flakes
• 1 tablespoon avocado oil
• 3 scallions, sliced on a bias
• 2 garlic cloves, thinly sliced
• 1-inch fresh ginger, julienned(cut into thin strips)
• 2 tablespoons well stirred tahini
• 1 tablespoon rice vinegar
• 1 tablespoon white miso paste 
• 1 tablespoon roasted black or white sesame seeds

INSTRUCTIONS

1. Cut out and discard the thick center rib from each collard leaf. Stack and roll the leaves tightly, as you would basil.
2. In a small bowl, stir together the sesame oil, maple syrup, tamari, and red pepper flakes.
3. Heat a large, deep sauté pan over medium heat. Add oil, then the white and light-green scallion parts, garlic, and ginger. Cook, stirring occasionally, until the garlic turns golden, 2–3 minutes.
4. Add the collards in batches, pressing them down to make room. Once all are in, pour in the sauce, toss to coat, and cover. Cook 7–10 minutes, until tender but still a bit chewy. Transfer greens to a serving plate, leaving excess liquid in the pan.
5. In a small bowl, whisk together tahini, rice vinegar, and miso. Add water a spoonful at a time until thick but pourable.
6. To serve, drizzle miso-tahini sauce over the greens, sprinkle with sesame seeds and reserved scallion greens, and gently toss.

BENEFITS

Collard greens are a powerhouse leafy green, rich in vitamins A, C, and K, along with calcium, iron, and fiber. They support strong bones, a healthy immune system, and digestion, while their high antioxidant content helps reduce inflammation. Collards are also one of the best plant-based sources of vitamin K, essential for blood clotting and bone health. Cooking them lightly—such as steaming or sautéing—can help soften their sturdy leaves while still preserving much of their nutrition.