Kale as Comfort Food (Yeah, That's Right)
Every week on Food52.com, Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.
Today: Creamed greens were always comfort food, but now they don’t need the steak on the side.
Creamed spinach — let’s own it — is just an excuse to eat swirls of cream.
The greens are almost an afterthought to get it to sit up on the plate, a thickening agent. You could be eating creamed mesclun — would you know the difference?
And there’s nothing wrong with that. Some go to the steakhouse for the sides alone. But there’s so much potential to tease out from the presence of a good green, and add even more dignity to cream’s noble head start.
Enter: kale. Specifically, lacinato. Unlike spinach, it doesn’t lose its structure, and shrink into pudding.
You’ve met kale, right? It’s that thing you ate for lunch the past three days. But while we usually pigeonhole it into salad and smoothies, this is kale for the holidays. (Thanks for letting us borrow your kale for a minute, juice cleansers, we’ll try not to get too much cream on it.)
The recipe comes from Portland chef Trent Pierce, and its name alone shows off three major attractions: miso, cream, kale.