Miso Braised Kale And Mushrooms

1. 1

   Soak the mushrooms in the boiling water. Work on other prep while waiting.

2. 2

   If desired, remove the tough part of the spine of the kale. Roughly chop the kale. Thinly slice the shallot, and mince the garlic.

3. 3

   Remove the mushrooms from the hot water, reserving the liquid. Squeeze the extra water out of the mushrooms and then slice them.

4. 4

   Heat olive oil in a skillet over a medium-low flame. Add the shallots and saute until they begin to soften, then add the garlic, kale, and mushrooms. Saute until all the kale is wilted.

5. 5

   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.

6. 6

   Simmer until most of the liquid evaporates. Remove from heat and add freshly ground black pepper to taste.

* Per serving · 4 servings · Values may vary.