Photo: Smothered Mushrooms and Kale Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 2 tablespoons butter, cut into small pieces
- 4 cloves garlic, chopped
- 24 small crimini mushrooms, wiped clean, halved
- 1 bunch kale, trimmed, stems removed and chopped
- 1/4 cup Marsala or other sherry
- Salt and pepper
Directions
Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste.
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By cook4u1961
Utica, NY
on January 09, 2012
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Very good-had never tried Kale before-trying to eat healthier. Did use the fat free chicken broth at the end instead of the Marsala. Divided the Kale in 1/2-made it this way plus tried another recipe on here...Smoked Kale chips-both were very tasty!
By ZannaMuso
on October 19, 2011
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Very good! I left out the butter, quartered the mushrooms (instead of halved and added red pepper flakes and some cajun seasoning. Tasty!
By queenkats
Staten Island
on February 23, 2011
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Very good i never really cared for kale but this recipe changed my mind. Of course i added more butter and let the kale cook a long time putting the lid on top until it was soft the way i preferred it. The mushrooms go hand in hand with the kale i don't think i would make one without the other. I am thinking about adding red pepper flakes next time for some spice.
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