Miso Roasted Kale and Mushrooms



Serves 4


1 small-ish bunch kale, washed but not dried, any tough stems discarded and chopped (see photo)

6-8 ounces shitake mushroom or regular brown/white/crimini mushrooms or a mix, brushed clean and roughly chopped

1 1/2 teaspoons white miso

1 tablespoon sesame oil (not toasted) or peanut oil

1 tablespoon rice vinegar

2 tablespoons water

1 teaspoon soy sauce/tamari

1 tablespoon


Preheat oven to 375.


Place the kale and mushrooms in a large bowl. Mix the remaining ingredients in a small bowl and drizzle over vegetables. Toss very well and then spread onto a sheet pan, using a plastic scraper to get all the dressing onto the pan. Roast, tossing several times, until tender and just browning, about 25 minutes. Serve hot or warm.