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Kale and Portobello Mushrooms
Recipe courtesy Rachael Ray

Ingredients
3 tablespoons extra-virgin olive oil
4 portobello mushroom caps, sliced
1 1/4 pounds kale, stemmed and chopped
Salt and pepper
Freshly grated nutmeg, to taste, about 1/4 teaspoon
1/2 cup dry Italian red wine


Instructions
Heat a large skillet over medium-high heat with
extra-virgin olive oil. When the oil is hot, add mushrooms and cook until dark and


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

tender. Add kale and turn with tongs to wilt. Season the mixture of mushrooms and
greens with salt, pepper and nutmeg. Add wine and deglaze the pan. Reduce heat to
low and cook greens 5 minutes longer then serve.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved