It's officially New Year's Resolution Season, people! Maybe one of your goals for this year is to eat a green thing every single day (us, too)—and if, for you, that goal includes eating more kale (one of our favorite foods), you've come to the right place.
Trent Pierce's Miso-Creamed Kale is a flavor punch to the immune system. Yes, kale salads are delicious, but this dish is a class of it's own. You can serve it as a side to leftovers you pulled from the fridge, or on its own, with a glass or two of red wine, as a hearty, umami-filled green dish that's sure to keep you on those resolutions for another day.
(Organized by area of the market)
- 1 large shallot
- 1 bunch lacinato kale (you'll need 4 to 6 packed cups)
- 1/2 cup shimeji mushrooms or shiitake mushroom tops
- 1/4 cup dry vermouth
- 1/2 cup heavy cream
- 1 tablespoon white (shiro) miso, or more to taste
We're assuming you already have butter, garlic cloves, some soy sauce, and some salt and black pepper, but if you don't, add those to your list too.
With about 30 minutes to dinner, de-stem and roughly chop the kale and thinly slice 2 cloves of garlic (feel free to add a few more, if you're feeling it) and the shallot. In a pan, melt 2 tablespoons of unsalted butter, add the garlic and shallot, and cook over low heat without letting them color, about 3 to 4 minutes. Add the kale and continue to cook for a few minutes until it's wilted. If all the kale doesn't fit right away, take a deep breath, crack open a bottle of red wine, and pour a glass. Add the rest of the kale after it's cooked down, while you let your wine "breathe." (Another New Year's Resolution? Learn more about wine.)
As the kale is cooking, melt one tablespoon of butter in a small pan on medium heat. Add the mushrooms and cook through, about 5 minutes. If they start to look a bit dry, add another pat of butter. Finish by stirring in the soy sauce and cooking for a minute, before removing from the heat.
Finally, when all the kale has wilted, increase the heat to medium high, and add the 1/4 cup of dry vermouth. Cook until it's just evaporated. Add the 1/2 cup cream and tablespoon miso (or two, if you want extra umami), stirring until it's completely incorporated. Reduce heat to medium and cook about 2 more minutes, until the sauce has reduced slightly. Taste for seasoning, and add salt and fresh black pepper. Place the kale on a warm plate and top with the mushrooms. Grab your glass of wine and enjoy!