This dish was inspired from the lovely blog Snacko Backo. Cafe Drake adapted Tessa's recipe for kale and we're pretty certain it would work with any leafy green although of course the cooking times would need adjusting.
To start: cream together 1 T. each of softened butter and miso. We used blonde miso, also called shiro miso, because of its own inherent buttery flavor - this was a great match and not so sure about substituting the darker miso pastes. Set that aside and add to a large saucepan: 1 bunch of chopped kale, a tablespoon or so of mirin, a generous pinch of salt and 1/2 cup of water.
Bring to a boil then cover and reduce to a steady simmer. Cook for about 10 minutes, adding more water if needed. When the kale is just tender and the liquid almost completely absorbed add in the miso butter. Toss well with tongs and serve hot or very warm. You may need to add a bit more salt but it's unlikely given miso's notorious sodium content.