Miso Braised Kale And Mushrooms – a delicious recipe with mushrooms, boiling water, black kale, shallots, garlic, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Soak the mushrooms in the boiling water. Work on other prep while waiting.
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
Remove the mushrooms from the hot water, reserving the liquid. Squeeze the extra water out of the mushrooms and then slice them.
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
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
Simmer until most of the liquid evaporates. Remove from heat and add freshly ground black pepper to taste.
606
kcal
Calories
55
g
Fat
23
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 or more dried shitake mushrooms, 1/2 cup boiling water, 1 bunch black kale, 1 shallots, and more.
Yes, Miso Braised Kale And Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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