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    Smothered Mushrooms and Kale


    Source of Recipe


    Debra Rossi


    List of Ingredients


    • 2 tbsp. extra virgin olive oil, 2 tuns of the pan
    • 2 tbsp. butter, cut into small pieces
    • 4 cloves garlic, chopped
    • 24 small crimini or portabella mushrooms, wiped cleaned, halved
    • 1 bunch kale, trimmed, stems removed and chopped
    • 1/4 cup Marsala wine
    • Salt and pepper


    Instructions


    1. Heat a medium skillet with extra-virgin olive oil and butter over medium-high heat.
    2. 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.
    3. 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, the deglaze the pan with Marsala and season the mixture with salt and pepper, to taste.
 

 

 

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