Trent Pierce's Miso-Creamed Kale

By • November 19, 2013 16 Comments

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Author Notes: Creamed greens were always comfort food, but now they don't need the steak on the side. Pierce's recipe tests the limits of how much umami you can use to gird a single dish, and is just as good next to roast beef or turkey for the holidays as it is at a low-key wintry dinner party, or a quiet night alone with a couple glasses of sturdy red wine. Adapted slightly from Oregon Live (January, 2012).Genius Recipes

Serves 4 as a side

  • 3 to 4 tablespoons unsalted butter, divided
  • 1 large shallot, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 bunch lacinato kale, stems removed, roughly chopped (you should have 4 to 6 cups packed kale)
  • 1/2 cup shimeji mushrooms with stems, or shiitake mushroom tops
  • 1 tablespoon low-sodium soy sauce
  • 1/4 cup dry vermouth
  • 1/2 cup heavy cream
  • 1 tablespoon white (shiro) miso, or more to taste
  • Salt and freshly ground black pepper
  1. Place 2 tablespoons 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 won't all fit in the pan, just add what's left after it's cooked down a bit.
  2. Meanwhile, in a small pan set over medium-high heat, melt 1 tablespoon 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.
  3. Once the kale is wilted and soft, increase the heat to medium high, add the vermouth 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.

More Great Recipes: Vegetables|Side Dishes|Kale

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Comments (16) Questions (0)


12 months ago Diane

I messed with this a bit, but the bones of the recipe are still there and it was delicious. I only had a 1/2 bunch of kale, so I added 6 ounces of pasta (quickly drained to capture some of the starchy water). I also felt the recipe needed a little more sweet to balance the miso.... I added teeniest pinch of nutmeg. I was surprised how nicely it played off the miso. Yummy and filling vegetarian meal.


about 1 year ago Kat

It's a tad too rich. I think next time I'll cut down the amount of cream I use. Otherwise, it's very tasty.


over 1 year ago Barb

I recently found Organic Valley lactose free half and half. Green Valley organics makes lactose free yogurt and sour cream. These might be good substitutes, made from real milk without the lactose!


over 1 year ago Sarah Clark

I am OBSESSED with this. So good! I used oyster mushrooms and sherry. I served it as a side with salmon and didn't even care about the salmon. I just ate 2 portions of this!


over 1 year ago timothina

Has anyone had leftovers and reheated it? How does it hold up?


12 months ago Valerie Thomas

I've reheated the leftovers, it was fine for me, still delicious.


almost 2 years ago vrunka

I made this tonight with just two tablespoons (not a half cup) of cream, plus some soy milk, and found it quite creamy and satisfying and plenty rich. In fact, I couldn't imagine it with the full amount of cream called for in the recipe!


almost 2 years ago susan chilton

Alan, I like your suggestion to substitute stock for the cream.


almost 2 years ago Rita Goeckeritz

Made this for lunch yesterday and my husband asked for it again today. I used coconut milk for the cream and topped it with a sunny side up egg both times. Delicious! Thanks for the recipe. We really enjoy it.


almost 2 years ago Burf

Intense! I never thought I was a food wimp, but this was a little beyond my limits. One of the umamiest (it's now a word) bites around.


12 months ago Valerie Thomas

You could leave off the mushroom/soy sauce mixture, which I've done and it wasn't so umamiy (also, now a word).


almost 2 years ago ChaosTheory

I'm thinking of trying cashew milk in place of the cream. I can't do dairy while nursing my son because of his sensitivity, but this looks too good to skip entirely or even put on hold.


almost 2 years ago njhomechef

I am with you sarahndipitous--I don't want the full-fat dairy myself. I'm going to try to sub coconut milk--google Creamed Kale with Coconut and you'll find a wide selection of recipes from Whole Foods, Wegman's market, and a host of Paleo diet sites.


almost 2 years ago Alan Divack

Sarah, it is amazing the creaminess that the white miso can bring to a dish. You might be able to substitute some stock here, or just try it without. I prepare an eggplant with tomato miso sauce that tastes like it is cooked with heavy cream, but isn't. Check out the recipe at http://alandivack.blogspot...


almost 2 years ago the_lewist

While I totally get that cream is what MAKES this dish, my stomach can't handle it! Any suggestions on substitutes for the cream?


over 1 year ago Laurel

I make this recipe without the cream. It isn't as rich, the miso and vermouth flavors still come through and the rich mushroom topping is all you need!