Smothered Mushrooms and Kale

Name: Smothered Mushrooms and Kale
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Cuisine: american
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

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Level: Easy
Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 4 servings

Level: Easy
Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 4 servings

Ingredients

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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

Watch how to make this recipe.

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.