- 3 tablespoons unsalted butter, divided
- 1 large shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 bunch lacinato kale, stems removed, roughly chopped (4 to 6 cups packed kale)
- 1/2 cup shitake or other mushrooms
- 1 tablespoon low-sodium soy sauce
- 1/4 cup dry vermouth
- 1/3 cup heavy cream
- 1 tablespoon white miso
- Salt and freshly ground black pepper
Place 2 tablespoons of 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.
Meanwhile, in a small pan set over medium-high heat, melt 1 tablespoon of butter. Add the mushrooms and cook until softened and cooked through, about 5 minutes. Stir in the soy sauce, cook another minute and turn off the heat.
Once the kale is wilted and soft, increase the heat to medium high, add the vermouth 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 salt and pepper if you like (but don’t forget the mushrooms have soy sauce). Place the kale on a warm platter and scatter the mushrooms over the top. Serve immediately.
From Food52. Serves 4 as a side
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