Author Notes: Miso is still a new ingredient for me to play with in my my kitchen sand box. I was looking to create a good kale saute dish that would be easy and packed with flavor. This combination did the trick. Don’t be tempted to substitute olive oil for the rice bran oil. It absolutely will not be the same. If you don’t think you’ll use the rice bran oil very often, refrigerate it to keep it from going rancid. But I think once you get it in your cupboard, you’ll find all kinds of uses for it. The millet puffs (or rice puffs) are in the dish for a little crunch. If you don’t have any puffs around, no worries. Just leave them out. —TheWimpyVegetarian
1 large bunch of kale
2 teaspoons red miso paste
3 tablespoon rice bran oil, divided
2 tablespoons puffed millet (or puffed rice)
- Remove the stem and central vein from the kale leaves. Stack them and slice them into one inch strips. Set aside.
- Cut the dates in half, remove the pits, and mince the dates into small pieces. The dates are sticky, so separate the pieces as you go. Set aside.
- Mix the miso paste with 2 tablespoons rice bran oil, and whisk together to form the consistency of a dressing.
- Place the puffed millet under the broiler for a few minutes to brown…watch it carefully so that it doesn’t burn.
- Heat 1 tablespoon rice bran oil in a medium sauté pan until quite hot. It should sizzle if you spray water on it. Add the kale all at once and stir quickly to coat the kale in the oil. Allow it to sauté for 5 minutes, stirring every 30 to 45 seconds. Add the dressing and continue to sauté until the kale softens. Remove from the heat and toss with the dates and puffed millet.
- Serve warm.