- Servings: 2
- 3 Tbsp butter
- 1 large shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 bunch lacinato kale, stems removed (or left on, if you don't mind), and roughly chopped
- 1/4 cups shimeji mushrooms with stems, or shiitake mushrooms
- 1 Tbsp soy sauce
- 1/4 cup dry vermouth (I subbed sherry)
- 1/2 cup heavy cream (or, if you'd prefer, half and half)
- 1/4 cup white miso (this is a mellow miso, so if you have a dark miso, use less)
- freshly-ground black pepper
DirectionsMelt 2 Tbsp of the butter in a large, heavy-bottomed pan or pot over a medium heat, then add the shallot and garlic. Cook until soft but not colored, ~3-4 minutes. Add the kale, and cook a few more minutes until wilted.
Meanwhile, set a skillet over a medium-high heat, and melt the remaining tablespoon of butter. Add the mushrooms and cook until softened and colored, ~5-7 minutes (I favor leaving them in one place until they brown, then turning, but feel free to use a better method). When they're almost done, sprinkle on the soy sauce, stir to combine, let cook another minute and then turn off the heat.
When the kale has softened, turn up the heat to medium-high, and add the vermouth. Cook until it evaporates (~1-2 minutes). Add the cream and miso, stirring until the miso has broken up and everything is well mixed. Cook for a minute or two, until the mixture reduces slightly and clings to the kale. Season to taste with pepper, then transfer to a serving dish and top with the mushrooms. Serve.