This wonderful recipe came from Carolyn Cope, author of the Umami Girl blog. It is very umami, indeed, with the shitakes, soy and shrimp doing their umami-ish thing and the kale going along for a little trendy veggie cred. And it is so good that husband, when told of this dinner, started squawking (righteous indignation against kale) but promptly quieted down and finished his dinner happily.
Please splurge on the shitakes and don't settle for criminis or other button mushrooms unless you have no choice...the shitakes really add the meaty quality that makes this dish sing. If you can't find the lacinato kale, you could try another kind, but it will be more bitter. And don't use bagged kale...you have to get those stems off.