Spice in the Kitchen: Vegan Miso Braised Kale

There is a restaurant in Rittenhouse Square, the swankiest place in downtown Philadelphia, called Mi Lah. My friends and I often escape our domestic servitude for a brief respite of calm and "the world's best" vegan French toast. On these ladies' brunches, I often get the "tofu benedict" dish that comes with "miso braised kale." I love, love, love greens. I could eat their kale for breakfast, lunch and dinner. In an attempt to recreate that goodness, I made my own version of miso braised kale. My husband said, "This is the best kale I have ever had." So there you go!

Vegan Miso Braised Kale


  • A Big Bunch of Kale (16 ounces?)
  • 1/2 cup of Vegetable Broth
  • 1-2 TB of White, Mellow Miso (depending on how miso-y you want your greens)
  • 1-2 TB Peanut Oil
  • Reserved broth from "Vegan Oven Roasted Asian Green Beans" (Alternatively, you could halve the recipe for that marinade if not making the green beans in addition to the kale.)
  1. Wash, de-stem and chop your kale into bite sized pieces.
  2. Heat broth and dissolve miso paste into broth. Remove form heat.
  3. Heat peanut oil in pan, add kale and coat with oil. Cook for about 3 minutes.
  4. Add miso broth to kale, and coat kale well. Cook uncovered for about 5 minutes. You can stop here and just get the greens to the desired level of tenderness.
  5. Add the marinade from the green beans, stir, lower heat to low and cover. Keep stirring every now and then and then remove from heat when the greens have reached your desired level of tenderness. Super yum!
Shop the Props!
Dish Towel: Marimekko by my favorite, Sanna Annukka.
Lamp: Ikea! They don't make that one anymore, but you can get the look with a similar lamp.

1 comment:

  1. I have been to Mi Lah twice, and I absolutely love it! In fact, I went this past weekend for my birthday AND I had (and love) their kale with miso! Thanks so much for posting it.


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