To serve as a side dish, omit the egg and double all other ingredients. (In this iteration it'll serve four as a side dish.) To make gluten-free, use wheat-free tamari  or soy sauce.
1 1/2 tablespoons canola oil or other neutral oil, divided
2 ounces shiitake mushrooms, stems removed, caps thinly sliced (about 1 cup)
1/2 tablespoon soy sauce or tamari
1 tablespoon rice wine vinegar
1/2 large shallot, thinly sliced
1 medium bunch kale (about 10 ounces), center ribs and tough stems removed, leaves cut crosswise into 1/2 inch-wide ribbons
1 tablespoon sake or dry vermouth
1 tablespoon water
1 tablespoon white or yellow miso 
1-2 large eggs
- In a large skillet, heat 1/2 tablespoon of the oil over medium heat. Add the shiitakes and cook, stirring occasionally, for about 5 minutes, until softened and browned. Add the soy sauce and stir to coat the mushrooms. Transfer the mushrooms to a bowl, and wipe out the pan.
- Bring a saucepan of water to a simmer. Add the rice wine vinegar to the water.
- Meanwhile, in the same pan, heat the remaining tablespoon oil over medium-low heat. Add the shallot and cook, stirring occasionally, for about three minutes, until starting to soften. Add the kale — a little at a time until all of it fits in the pan — and turn it with tongs to coat it with the oil. Continue to cook, stirring occasionally, for about 3 minutes, until wilted. Increase the heat to medium. Add the sake and cook for about one minute, until it evaporates. In a small bowl, whisk together the water and the miso until smooth. Add it to the pan and cook and stir for about two minutes more, until the sauce clings to the kale.
- Return the mushrooms to the pan, and stir to combine. Taste and adjust the seasoning with a little soy sauce if needed. Or, if the miso has made the mixture a bit too salty, stir in a splash of water.
- Meanwhile, poach the egg(s) .
- Serve the kale topped with the poached egg(s).
- Main Dishes
- Serves 1