Makes 2 servings.

1 Tbsp. butter
1/2 Tbsp. extra-virgin olive oil
1/2 Tbsp. miso
1 bunch Red Dog garlic scapes (or one stalk Red Dog green garlic), chopped into 1/4″ pieces
1/2″ piece fresh ginger, peeled and minced
1/2 cup vegetable broth
1 bunch Red Dog chard, de-stemmed and leaves torn
1/4 tablespoon rice wine vinegar
1/8 teaspoon kosher salt

Heat butter and oil in a medium pot over medium heat until butter is melted. Add miso; cook, stirring constantly, until miso begins to bubble, about 1 minute. Add green garlic and ginger; cook, stirring occasionally, until garlic and miso are lightly browned, 4 to 5 minutes. Remove garlic from pot; set aside.

Add broth to pot; bring to a boil over high. Stir in chard leaves. Cover and reduce heat to low; simmer until greens are tender but not mushy, ~10 minutes. Stir in vinegar and salt. Distribute onto plates, sprinkle with green garlic, and enjoy!