I’m not sure why, but I’ve found myself craving more miso-flavored items as the winter drags on. I bought some miso paste for the first time in the fall, and it’s amazing how much I’ve been using it — definitely worth the purchase (I went with shiro miso after reading up on the different varieties). It’s interesting how miso and roasted winter vegetables, like brussels sprouts and parsnip, really seem so much more appetizing in the winter. I’ve been eating a lot of all of the above.
Trent Pierce’s Miso-Creamed Kale from Food52 was on my list of things to make for some time. I finally made it for the first time a few weeks ago and discovered how amazing and easy it is. I’ve made it twice since then! It’s technically supposed to be a side, but I really like it over quinoa, with some roasted vegetables thrown in. I’d note that the recipe on Food52 said it served 4 people as a side, but I’d say it’s much closer to 2 servings — kale really shrinks quite a bit when cooked.
As a *miso* bonus, this miso dressing from Food52 is also perfect for the winter. I throw it over a salad of lacinato kale, shredded carrots, and roasted brussels sprouts (and sometimes throw in some queso fresco and cilantro). I wasn’t kidding about the whole miso-roasted-veggie grind.
Miso-Creamed Kale (from Food52):
Ingredients (serves 2 as a side):
- 3 Tbsp unsalted butter
- 1 large shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 bunch lacinato kale, stems removed, roughly chopped
- 1/2 cup shimeji mushrooms with stems, or shiitake mushroom tops
- 1 Tbsp low-sodium soy sauce
- 1/4 cup dry vermouth
- 1/2 cup heavy cream
- 1 Tbsp white (shiro) miso
For the miso-creamed kale:
Take 2 tablespoons of the butter and melt in a large pan over medium heat.
Add the shallot and garlic, and cook over a low heat for about 3 to 4 minutes (you don’t want the garlic and shallot to color).
Next, stir in the cream and miso. Turn the heat down to medium, and cook for a few more minutes, or until the sauce reduces a bit.
For the mushrooms:
Melt the remaining tablespoon of butter in a small pan over medium-high heat.
Add the mushrooms and cook until softened and cooked through, which should take about 5 minutes (if the mushrooms start to get dry, you can add in another tablespoon or so of butter).
Stir the soy sauce, cook for another minute, and then turn off the heat.