Wilted Kale with Mushrooms and Miso Vinaigrette
Wilted green salads are a popular way of turning a typical cold salad into a richer, heartier vegetable dish. A popular example that most people have tried is a spinach salad with warm bacon vinaigrette. In this recipe, we are taking any variety of kale and pouring a warm mushroom and miso mixture over it to do the wilting. The wilting subtly changes the texture of the kale, softening it up.
Kale is an increasingly popular green that is found year round, although it tends to be better in cooler months (heat can make it bitter). Some varieties of kale will even survive winters if properly tended to. There are many varieties of kale, some better for eating than others. Some of the more popular and available varieties include Tuscan (dark green and very wrinkly, almost leathery), Red Russian (lighter green with tones of red and purple, softer and leafier) and Vates Curly (medium green and extremely curly leaf formations).
Miso is a fermented product most likely originating in Japan. It is typically made from soybeans, although other varieties made from garbanzo beans, adzuki beans, barley and rice exist. It is fermented with the help of a fungal culture and takes on a very deep and earthy flavor, sometimes described as “umami”. These “umami” flavors are often associated with mushrooms, hence a natural pairing of miso and mushrooms. Miso can be found in specialty food stores and Asian grocery stores.
Yield: 4 to 6 servings
Ingredients:
1 Tbs. Oil
8 oz. Mushrooms, Sliced (Maitake, Lobster and Oysters used in recipe)
1 tsp. Garlic, chopped
2 tsp. Shallot, chopped
1/4 cup Miso Vinaigrette (See recipe, below)
8 oz. Kale, shredded (like Cole slaw)
1 oz. Pecorino Cheese, grated
Salt and Pepper to taste
Method:
Miso Vinaigrette
Yield: 2 cups
Ingredients:
1/3 cup White Wine Vinegar
2 Tbs. Miso
1 clove Garlic, chopped
2 tsp. Honey
1/4 cup Water
1/4 cup Basil
1 cup Olive Oil or Sesame Oil*
Method
Wilted green salads are a popular way of turning a typical cold salad into a richer, heartier vegetable dish. A popular example that most people have tried is a spinach salad with warm bacon vinaigrette. In this recipe, we are taking any variety of kale and pouring a warm mushroom and miso mixture over it to do the wilting. The wilting subtly changes the texture of the kale, softening it up.
Kale is an increasingly popular green that is found year round, although it tends to be better in cooler months (heat can make it bitter). Some varieties of kale will even survive winters if properly tended to. There are many varieties of kale, some better for eating than others. Some of the more popular and available varieties include Tuscan (dark green and very wrinkly, almost leathery), Red Russian (lighter green with tones of red and purple, softer and leafier) and Vates Curly (medium green and extremely curly leaf formations).
Miso is a fermented product most likely originating in Japan. It is typically made from soybeans, although other varieties made from garbanzo beans, adzuki beans, barley and rice exist. It is fermented with the help of a fungal culture and takes on a very deep and earthy flavor, sometimes described as “umami”. These “umami” flavors are often associated with mushrooms, hence a natural pairing of miso and mushrooms. Miso can be found in specialty food stores and Asian grocery stores.
Yield: 4 to 6 servings
Ingredients:
1 Tbs. Oil
8 oz. Mushrooms, Sliced (Maitake, Lobster and Oysters used in recipe)
1 tsp. Garlic, chopped
2 tsp. Shallot, chopped
1/4 cup Miso Vinaigrette (See recipe, below)
8 oz. Kale, shredded (like Cole slaw)
1 oz. Pecorino Cheese, grated
Salt and Pepper to taste
Method:
- Heat oil in a sauté pan over medium high heat. Add mushrooms and sauté until nearly cooked.
- Season mushrooms with salt and pepper, then add garlic and shallots. Continue cooking for an additional 30 seconds.
- Add Miso Vinaigrette and stir for 30 seconds.
- Pour mushroom/miso mixture over shredded kale and toss.
- Garnish with pecorino cheese, salt and pepper (as needed) and enjoy!
Miso Vinaigrette
Yield: 2 cups
Ingredients:
1/3 cup White Wine Vinegar
2 Tbs. Miso
1 clove Garlic, chopped
2 tsp. Honey
1/4 cup Water
1/4 cup Basil
1 cup Olive Oil or Sesame Oil*
Method
- 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.
- Season with salt and pepper if desired; use caution as miso can be quite salty.
- Olive oil will be more neutral in taste while sesame oil will impart a distinct flavor.
- Other vegetable oils can be substituted if desired.
