Wafu Portland's creamed kale
Author: Jen; recipe published in The Oregonian
What follows is the recipe as printed from the Oregonian newspaper in Portland Oregon, as it was submitted from Wafu restaurant. I used low fat milk instead of cream and a different mushroom variety. But still fantastic.
  • 3 to 4 tablespoons unsalted butter (divided)
  • 1 large shallot, thinly sliced
  • 2 cloves garlic, thinly sliced
  • Salt and freshly ground black pepper
  • 1 bunch lacinato kale, stems removed, roughly chopped
  • 1/2 cup shimeji mushrooms with stems, or shiitake mushroom tops
  • 1 tablespoon soy sauce
  • 1/4 cup dry vermouth
  • 1/2 cup heavy cream
  • 1/4 cup white miso paste
  1. Place 2 tablespoons of the butter in a large, heavy-bottomed pan over medium heat. When melted, add the shallot, garlic and a pinch of salt and pepper. 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.
  2. Meanwhile, in a small pan set over medium-high heat, melt the remaining tablespoon of butter. Add the mushrooms and cook until softened and cooked through, about 5 minutes. If the mushrooms become too dry, add the rest of the butter. Stir in the soy sauce, cook another minute and turn off the heat.
  3. 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 (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.
  4. — By Trent Pierce, Wafu, Portland
Recipe by Wine and a Spoon at http://wineandaspoon.com/creamed-kale/