Miso Kale & Mushrooms

Kale doesn’t so much ‘glut’ as ‘persist’. In a good way. I rarely look out on the kale bed and fret about their being too much to use before it goes over. Because kale doesn’t really go over. It just sits there, through wind, frost, snow and gales, waiting until you are eat it. A very obliging crop, really.

Its reward is make an appearance in almost every meal over the winter: wilted with butter as a side; crispy kale atop squash mash and roast roots; with creamed corn and mushrooms; or, as a bright winter salad with oranges and almonds.

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This time, I have taken inspiration from the magic that happens in Japanese cooking when miso, citrus, mirin and sesame are combined: a glorious mixture of sweet and savoury, rich and sharp, which makes kale sing. To make this dish a main course, I suggest using King Oyster mushrooms (I used Natoora ones here, available direct or from Ocado) which gives the other ingredients a focus to dance around. Otherwise (or as well if you’re hungry) serve with noodles or brown rice for a veggie mid-week bowl of brassica blis.

And for more on my wider brassica obsession, see last year’s Love Letter to Brassicas.

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Miso Kale & Mushroom

Yield: 2

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

A simple - accidentally vegan, if you omit the butter - supper or side dish bursting with rich, umami flavours: lime, miso, soy, mirin and sesame. Use Oyster mushrooms for a main course, or serve with rice or noodles.

Ingredients

• 1 tbsp olive oil
• 150g wild mushrooms or oyster mushrooms
• 1 tbsp butter
• 300g kale, washed and stalks removed but otherwise whole
• 1 tsp sesame seeds

For the dressing:

• 1 spring onion, finely chopped
• ½ tsp dark soy sauce
• 1 tbsp lime juice
• 1 tbsp mirin
• 1 tsp rice vinegar
• 2 tsp sesame oil
• 1 tsp brown rice miso paste
• Pinch chilli flakes

Instructions

1. Mix all the dressing ingredients together in a small bowl.
2. Pour the oil into a frying pan set over a high heat. Tear or halve any larger mushrooms then fry the whole lot hard for 8-10 minutes until reduced and caramelised. Turn the heat down and add the butter for the final minute or so (just omit this stage if you want the vegan version). Lift out with a slotted spoon and set aside.
3. Add the kale to the pan and fry gently for 3-5 minutes until wilted. Stir the mushrooms into the kale and remove from the heat. Pour in the dressing and toss through, then sprinkle with sesame seeds and serve immediately.

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