Wilted Kale with Mushroom's and Miso Vinaigrette

Wilted Kale with Mushrooms:

- 1 tbsp of Extra Virgin Olive OIl

- 8 oz. mushrooms sliced (beech, oyster, white, or similar type)

- 1 tbsp chopped garlic

-2 tbsp chopped shallots

- 1/4 cup Miso Vinaigrette (see recipe below)

- 8 oz. shredded kale

- 1 oz. Pecorino cheese, grated

- salt and pepper to taste

Heat oil in a saute pan over medium high heat. Add mushrooms and saute until nearly cooked. Season with salt and pepper. Add garlic and shallots. Continue cooking for 30 seconds. Add Miso Vinaigrette and stir to combine. POur mushroom and miso mixture over shredded kale and toss. Garnish with Pecorino cheese, salt and pepper to taste. Enjoy!

Miso Vinnaigrette:

- 1/3 cup of white wine vinegar

- 2 tbsp Miso

- 1 clove of garlic, chopped

- 2 tbsp honey

- 1/4 cup of water

- 1/4 cup of basil leaves

- 1 cup olive or sesame oil

In a blender or food processor, mix all ingredients except the oil at high speed. Once the ingredients are blended into a paste, slowly drizzle in the oil. Taste and season with salt and pepper if desired; use caution as Miso is quite salty. *Olive oil will give a more neutral taste where sesame oil presents a distinct flavor. Other vegetable oils can be substituted if desired*

 

Thanks to Jamie Hollander Catering executive chef Luke Smithson; jhollandergourmet.com ; for this wonderful recipe!

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