Miso-Creamed Kale

photo-454I’ve been on a kale kick lately, can you tell? I love how many different ways there are to prepare kale and that you can eat it just about every meal! I was looking for something different to serve for Thanksgiving this year, normally I make Brussels sprouts as my “green” side but since I always make them I thought I should branch out.

I found this recipe on Food52 and I was intrigued by the combination of ingredients. I’m a huge fan of Asian flavors, especially miso so I thought I would give it a try- I am so happy I did! This has become one of my new favorite side dishes and it will most definitely become a holiday staple!

Here are a few other pictures from our Thanksgiving feast, enjoy!

Miso-Creamed Kale (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 (or baby bella)
  • 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

Directions:

  1. Put 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.
  2. Meanwhile, in a small pan set over medium 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 remove from heat. Set aside.
  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.
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