Miso Maple Collard Greens

Miso Maple Collard Greens

This recipe was developed by summer interns from Futures & Options and the Summer Youth Employment Program (SYEP): Erica M., Najae S., and Kaity T.

During their time at the MLK Campus farm, they used leftover produce from weekly distributions to turn fresh ingredients into something new and delicious—showing how creativity and resourcefulness go hand in hand in the kitchen.

As Najae shared, “I eat a lot of them now that I work here!”—a reflection from her time as a TFFJ intern that still speaks to how growing and cooking food can change your relationship with what you eat.

Adapted from Vegetarian Southern-Style Collard Greens by Food Network Kitchen.

Ingredients (TFFJ Produce Highlighted 🌿)

• 2 tbsp extra virgin olive oil
• 2 tbsp butter
• 1 large onion, chopped
• 1 hot pepper (jalapeño, chili, etc.), chopped
• 3 cloves garlic, minced
• 2 bunches collard greens, chiffonade 🌿
• 24 ounces vegetable broth
• 1 large tomato, diced
• 1/2 tsp salt
• 1/4 tsp fresh ground pepper
• 2 tbsp dark miso
• 1 tbsp maple syrup

Directions

1. Sauté oil, butter, onion, garlic, and pepper in a large pot or saucepan until translucent and golden
2. Add collard greens and vegetable broth, and simmer for 20 minutes
3. Add tomato, salt, pepper, and simmer for an additional 5 minutes
4. Add miso and maple syrup, stir well
5. (Optional) Serve with cornbread!

Enjoy!