I first made this dish while working in Vermont, which inspired many new cooking adventures. The proportions here are for one bunch of kale, but you can easily scale up if you have a large enough skillet. <br /> <br />Mushroom note: This recipe uses dried shitake mushrooms, but if you ever have the chance, use fresh foraged mushrooms, especially denser ones like lobster mushrooms (but make sure you slice them thinly!). <br /> <br />Miso note: If you have gluten issues, check to make sure your miso is gluten free before you buy it! Most recently I used white miso, which I found to be a bit too sweet. Next time I will go back to yellow miso.

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