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Prep time
20 minutes
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Cook time
30 minutes
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Serves
6-8
Author Notes
This recipe is a twist on the Trent Pierce's Miso-Creamed Kale recipe on Food52 that I love so much and have found adaptable in myriad ways. This is one of my favorite! The original recipe is more of a side (though I have often put it over rice and made it a meal). It is so creamy and rich and decadent it can seem like it should only come out for special occasion. I have found that adapting it with "common" broccoli and adding in macaroni makes it suitable for your average weeknight (perfect for Meatless Mondays or everyday vegetarian fare). It's also a take on a macaroni and cheese, but there's no cheese though the richness of the miso gives you a similar umami note.
While I use broccoli here, broccolini or any kind of heartier green also does well. If you are vegan, subbing in vegan butter and an alternative cream does pretty well here (both are nicely complemented by the miso). Half and half also works if you want it a little lighter. Using a gluten free version of soy sauce works well for those staying away from gluten.
Please check out the original recipe here: https://food52.com/recipes... —sharskee
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Ingredients
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6 tablespoons
divided, plus more as needed
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2
Large Shallots
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3 cups
Broccoli (broccolini is great in this too), cut into bite sized pieces
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4-6
cloves of garlic, chopped or sliced
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3-4 cups
mushrooms (a mix is great and shimeji, shiitake and oyster work great)
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2-3 tablespoons
Soy Sauce
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1/2 cup
dry vermouth or dry white whine
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1 cup
heavy cream (alternate creams work well too)
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2 tablespoons
white miso or more to taste
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Salt and freshly ground black pepper to taste
Directions
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In a large pan or skillet set over medium-high heat, melt 2-3 tablespoons of butter. Add the mushrooms and cook until softened and cooked through, about 5 minutes. If the mushrooms become too dry, add more butter or some olive oil. Stir in the soy sauce, cook another minute and turn off the heat. Transfer to a bowl and set aside.
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Prepare water to boil for pasta and be prepared to cook pasta according to package directions while you cook the broccoli.
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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.
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Once the broccoli is soft, increase the heat to medium high, add the vermouth or wine 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 broccoli. Add the mushrooms into the mixture. Taste for seasoning, add salt and pepper if you like (or a little bit more soy sauce).
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Add drained pasta to mushroom and broccoli and continue to cook reducing the sauce and adding salt, pepper or soy sauce to taste.
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Serve once sauce is reduced with macaroni to your liking and serve.
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