Photo: Kale and Portobello Mushrooms Recipe
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
Directions
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.
Serves:4; Calories: 186; Total Fat: 11.5 grams; Saturated Fat: 1.5 grams; Protein: 6 grams; Total carbohydrates: 18 grams; Sugar: 2 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 189 milligrams
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By vbhelmly
annapolis,md
on January 21, 2012
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Excellent! I served this on top of garlic mashed potatoes and topped the kale with a red wine braised short rib. I opted to use the same red wine used in the short rib receipe in the kale. I skipped the nutmeg.I also chopped the mushrooms to bite size pieces and sauted two chopped shallots after the mushrooms were sauted to perfection (this takes awhile. Then I added the wine, salt and pepper. Nice Rach! Def will make again!
By armstrong22
on January 09, 2012
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This was our first time eating kale. My husband and I both liked it. I used balsamic vinegar instead of wine.
By ecurry524
on January 07, 2012
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This recipe was bad, bad, bad!!!! Sorry Rach.
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