Author Notes: I first made this dish while working in Vermont, which inspired many new cooking adventures. The proportions here are for one bunch of kale, but you can easily scale up if you have a large enough skillet.
Mushroom note: This recipe uses dried shitake mushrooms, but if you ever have the chance, use fresh foraged mushrooms, especially denser ones like lobster mushrooms (but make sure you slice them thinly!).
Miso note: If you have gluten issues, check to make sure your miso is gluten free before you buy it! Most recently I used white miso, which I found to be a bit too sweet. Next time I will go back to yellow miso. —Geneva
6 or more
dried shitake mushrooms
cup boiling water
bunch black kale
tablespoons olive oil
cup dry white wine
teaspoon gluten-free miso paste
fresh-ground black pepper to taste
- Soak the mushrooms in the boiling water. Work on other prep while waiting.
- If desired, remove the tough part of the spine of the kale. Roughly chop the kale. Thinly slice the shallot, and mince the garlic.
- Remove the mushrooms from the hot water, reserving the liquid. Squeeze the extra water out of the mushrooms and then slice them.
- Heat olive oil in a skillet over a medium-low flame. Add the shallots and sauté until they begin to soften, then add the garlic, kale, and mushrooms. Sauté until all the kale is wilted.
- Move everything to one side of the skillet and turn up the heat to medium-high. On the empty side, add the wine and 1/4 cup of the reserved mushroom soaking liquid, then add the miso and incorporate. Stir the liquid into the the kale mixture.
- Simmer until most of the liquid evaporates. Remove from heat and add freshly ground black pepper to taste.
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