I’ve been eating this kale recipe like crazy lately. It’s super filling yet makes me feel amazing – it’s a perfect, light meal during this indulgent season.
It’s adapted from Trent Pierce’s miso-creamed kale, but I’ve healthified the ingredients to make it cleanse-friendly. The result is so good that it will be in my upcoming New Year’s Reset Cleanse.
All the ingredients are superpowers when it comes to supporting the immune system and facilitating detoxification. These things are super important in a cold weather cleanse.
- Shiitake mushrooms – high in B vitamins B2, B5 and B6, shiitakes are immune system modulators, a good source of bio-available iron, and prevent against oxidative stress.
- Kale – not only is it high in nutrients (I’ve talked about kale’s many benefits here), kale’s isothiocyanates made from glucosinolates can help to regulate the body’s detoxification at a genetic level.
- Tahini – a good source of calcium and magnesium, tahini is like nature’s cream and my go-to ingredient for adding creaminess to savoury dishes.
- Miso – a fermented soybean paste that I have talked about here, miso contains numerous phytonutrients that provide antioxidant and anti-inflammatory benefits. Be sure to buy miso made from organic soybeans, as soybeans are a common genetically modified crop.
Miso and Tahini Creamed Kale
2 tbsp organic butter or extra virgin olive oil
1 large shallot, sliced
2 cloves garlic, sliced
2 bunches lacinato kale (also known as black kale, dinosaur kale or cavolo nero), washed, stemmed and roughly chopped
½ cup shiitake mushroom tops, sliced
1 tbsp Bragg’s liquid soy seasoning or wheat-free tamari
¼ cup apple cider vinegar
2 tbsp tahini
2 tbsp water
1 tbsp miso (I use shiro miso, which is lighter in taste and colour)
Place 1 tbsp of the butter or olive oil in a saute pan and add the shallots and garlic. Cook over low heat for around five minutes and add the kale.
Meanwhile, heat 1 tbsp of butter or olive oil in a small pan and add the mushrooms. Cook over medium heat until softened. Add Bragg’s or tamari and turn off the heat.
In a small bowl, mix the tahini, miso and water until smooth.
Once kale is wilted, add apple cider vinegar to the pan and continue to cook until it is evaporated. Pour the tahini, miso and water mixture overtop and stir to combine.
Serve garnished with shiitake mushrooms.
This dish also keeps in the fridge – leftovers are perfect for the next day’s lunch.
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Wishing you happy kale-ing. xo Andrea