Miso Braised Kale And Mushrooms

• 6 or more dried shitake mushrooms
• 1/2 cup boiling water
• 1 bunch black kale
• 1 shallots
• 2 garlic cloves
• 1-2 tablespoons olive oil
• 1/4 cup dry white wine
• 1 teaspoon gluten-free miso paste
• fresh-ground black pepper to taste

1. Soak the mushrooms in the boiling water. Work on other prep while waiting.
2. If desired, remove the tough part of the spine of the kale. Roughly chop the kale. Thinly slice the shallot, and mince the garlic.
3. Remove the mushrooms from the hot water, reserving the liquid. Squeeze the extra water out of the mushrooms and then slice them.
4. Heat olive oil in a skillet over a medium-low flame. Add the shallots and saute until they begin to soften, then add the garlic, kale, and mushrooms. Saute until all the kale is wilted.
5. Move everything to one side of the skillet and turn up the heat to medium-high. On the empty side, add the wine and 1/4 cup of the reserved mushroom soaking liquid, then add the miso and incorporate. Stir the liquid into the the kale mixture.
6. Simmer until most of the liquid evaporates. Remove from heat and add freshly ground black pepper to taste.

mushrooms, boiling water, black kale, shallots, garlic, olive oil, white wine, paste, freshground black pepper

Taken from food52.com/recipes/26207-miso-braised-kale-and-mushrooms (may not work)