Miso Creamed Kale
2016-04-05 14:43:20
Serves 2
A perfect way to use kale as a base for any protein. It goes especially well with my Miso Glazed Cod!
Ingredients
- 2 tablespoons unsalted butter
- 1 large shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 bunch lacinato kale, stems removed, roughly chopped (you should have 4 to 6 cups packed kale)
- 1/8 cup dry sake
- 3 tablespoons heavy cream
- 1 tablespoon white miso
- Freshly ground black pepper
Instructions
- Place the butter in a large, heavy-bottomed pan over medium heat. When melted, add the shallot and garlic. Cook over low heat without letting the garlic and shallots color, about 3 to 4 minutes. Add the kale and continue to cook for a few more minutes until wilted. If it won't all fit in the pan, just add what's left after it's cooked down a bit.
- Once the kale is wilted and soft, increase the heat to medium high, add the sake and cook until it’s just evaporated, about 1 minute. Add the cream and miso, stirring until completely incorporated. Reduce heat to medium and cook about 2 more minutes until the sauce reduces slightly and tightens up the around the kale. Taste for seasoning, add pepper if you like. Place the kale on a warm platter and serve as a base for a protein dish such as Miso Glazed Cod or as a vegetable side dish.
Notes
- I don't add salt because I didn't feel it needed it. You can add some pepper if you like and additional cream if you prefer it creamier. I like to keep the fat to a minimum, keeping it healthier.
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