8 tablespoons butter, divided
12 ounces shiitake mushrooms, stems removed and sliced
3 cloves garlic, minced
3 bunches of kale, stems discarded, leaves chopped into 1/2-inch pieces
1/2 cup chicken stock
6 tablespoons flour
3 1/2 cups half-and-half (at room temp)
1 cup freshly grated Parmigiano-Reggiano
4 large shallots, thinly sliced
1. Add canola oil to a depth of 2 inches in a large, heavy, high-sided skillet, leaving at least an inch of space from the top of the skillet. Heat over medium heat until it reaches 350 degrees Fahrenheit.
2. Add shallots and cook until crispy and lightly browned, about 1 to 2 minutes.
3. Use a slotted spoon to remove to a paper-towel-lined plate. Let excess oil drain off and season with salt. Reserve for later.
4. Meanwhile, melt 2 tablespoons of butter in a large pot at medium heat. Add mushrooms and cook until browned, about 5 to 7 minutes.
5. Add garlic and cook for 1 more minute.
6. Add the kale in batches and toss until wilted.
7. When all of the kale is added to the pan, stir in chicken stock. Cover and let cook until kale is softened and chicken stock has evaporated about 5 to 7 minutes.
8. Remove cover; add remaining butter and cook until melted.
9. Sprinkle flour over kale and cook for 2 minutes.
10. Slowly whisk in half-and-half and cook until thickened, about 5 minutes.
11. Remove from heat and stir in parmesan. Season with salt to taste.
12. Transfer creamed kale to the casserole dish and top with crispy fried onions. Serve immediately.
13. Alternatively, this can be made ahead and kept warm in an oven at low heat — just add fried onions right before serving.