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Fernando Morales/The Globe and Mail

While in California where kale and Brussels sprouts were on every menu, I had this interesting creamed kale made with a little miso and a little cream. The miso makes it a lighter dish – without it you would need a lot more cream to get the same result.

Servings: 4

Ready time: 15 minutes


2 heads dinosaur kale

1 tbsp butter

Freshly ground pepper

2 tbsp white miso

1/4 cup whipping cream


Bring a pot of salted water to boil. Remove ribs from kale and discard.

Blanch for two to three minutes or until wilted. Drain well and rinse with cold water until cool. Drain again and gently squeeze out excess water. Cut kale into strips.

Heat butter in skillet over medium-high heat. Add kale and stir fry until hot. Add miso and cream and stir together. Cook until liquid is reduced and kale is creamy. Season with pepper and serve immediately.

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