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 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.
