Miso Creamed Kale

Oh my gosh, you guys, I am in kale heaven.  Now I already like kale – raw in salads, in a Tuscan white bean soup, baked into crispy chips.  But this, THIS, is the single most delicious way to eat kale ever.

Cooked down with garlic and shallots in butter, then finished with sherry, cream, and miso – swoon.

But we don’t even stop there, oh no, we add buttery mushrooms with soy on top – oh my gaaaaaaaaaaawd.

I served it as a side with teriyaki salmon, which I’m not even going to talk about because the kale totally stole the show.  If you like kale, go make this right now and rejoice.  If you don’t like kale, go make this right now and become a believer.  And then invite me over, so that I can eat some too.

Miso Creamed Kale
Adapted from Trent Pierce via Food 52
technically serves 4, but I scarfed down 2 portions by myself

3 tbsp unsalted butter, divided
1 large shallot, thinly sliced
2 cloves garlic, thinly sliced (I pressed mine)
1 bunch lacinato (aka Tuscan or dinosaur) kale, stems removed, roughly chopped (4 to 6 cups packed kale)
1/2 cup shimeji mushrooms with stems (I used oyster mushrooms, but thought enoki would be fun)
1 tbsp low-sodium soy sauce (I used regular)
1/4 cup dry vermouth (I used sherry)
1/2 cup heavy cream
1 tbsp white (shiro) miso, or more to taste
Salt and freshly ground black pepper

Place 2 tbsp of the butter in a large, heavy-bottomed pan over medium heat. When melted, add the shallot and garlic. Cook over low heat without letting the garlic and shallots color, about 3 to 4 minutes. Add the kale and continue to cook for a few more minutes until wilted. If it doesn’t fit to start, keep adding as it cooks down and wilts.

Meanwhile, in a small pan set over medium-high heat, melt 1 tbsp of butter. Add the mushrooms and cook until softened and cooked through, about 5 minutes. (If the mushrooms become too dry, add another tablespoon of butter.) Stir in the soy sauce, cook another minute and turn off the heat.

Once the kale is wilted and soft, increase the heat to medium high, add the vermouth (or sherry) and cook until it’s just evaporated, about 1 minute. Add the cream and miso, stirring until completely incorporated. Reduce heat to medium and cook about 2 more minutes until the sauce reduces slightly and tightens up the around the kale. Taste for seasoning, add salt and pepper if you like (but don’t forget the mushrooms have soy sauce). Place the kale on a warm platter and scatter the mushrooms over the top. Serve immediately.

One Year Ago – Spiced Carrot Soup w/ Crispy Chickpeas & Tahini
Two Years Ago – Valentine’s Dinner
Three Years Ago – Aji de Gallina; Kheer