Tag: Wafu

Miso Creamed Kale

Miso Creamed Kale from Wafu // Serious Crust by Annie Fassler

I’ve posted about this miso creamed kale before, in a Weekend Finds post back in October. This recipe was recommended to me by a foodie friend, whose tastebuds I respect. So I was excited when I finally got around to making it. Easy, super flavorful, and wintry (most creamed veggie dishes are, in my opinion).

Miso Creamed Kale

Ingredients

3 Tbl unsalted butter (divided)
1 large shallot
2 cloves garlic
Salt and pepper
1 bunch lacinato kale, stems removed, roughly chopped
1/2 cup shimeji mushrooms with stems orΒ shiitake mushroom tops, sliced into strips
1 Tbl soy sauce
1/4 cup dry vermouth
1/2 cup heavy cream or half & half
1/4 cup white miso paste

Instructions

In a large pan or skillet, melt 2 Tbl of butter over medium heat. Thinly slice the shallot and garlic, and add them to the pan, along with a sprinkle of salt and pepper. Turn heat to low, and let the garlic and shallot cook for a few minutes until they’ve got a bit of color. Add the kale, and cook until it’s wilted.

While you’re cooking the kale, in another pan, melt the remaining 1 Tbl of butter over medium high heat. Toss in the mushrooms (whichever kind you’re using), and cook until… well until they’re cooked through and soft. Add the soy sauce to the mushrooms, cook for another minute, and remove from heat.

Increase the heat under the kale to medium high, and add the vermouth. Cook until it is just evaporated, then add the cream/half & half and the miso. You’ll have to do a fair amount of stirring to break up the miso and make sure everything is evenly distributed and combined. Turn your heat down to medium and cook for a couple more minutes, until the sauce is slightly reduced and thickens up a little bit. Top with mushrooms, and serve.