Kale, Mushroom and Tomato Saute With Polenta |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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If you’re a mushroom lover, use different varieties of mushrooms like shiitake, portobello or cremini in this rich, savory sauté. For extra flavor, try using olive oil from the jar of tomatoes in lieu of regular olive oil. Recipe from Whole Foods Market. Ingredients:
2 tablespoons olive oil, divided |
1/2 lb sliced button mushroom |
salt and pepper |
8 sun-dried tomatoes packed in oil, drained and roughly chopped |
2 garlic cloves, finely chopped |
1 bunch kale, stemmed and roughly chopped (about 3/4 pound) |
1 (18 ounce) roll precooked polenta, cut into 8 rounds |
1/4 cup grated parmesan cheese (optional) |
Directions:
1. Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and garlic and cook another 2 minutes. Stir in kale and 1/4 cup water, cover, reduce heat to medium low and cook until kale begins to wilt, about 2 minutes. Toss well, season with salt and pepper, cover and cook until wilted, about 2 minutes more. Cover and set aside.
2. Heat remaining 1 tablespoon oil in a large nonstick or cast iron skillet over medium high heat. Arrange polenta in skillet in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides, 5 to 6 minutes total. Transfer polenta to a paper towel-lined plate as done.
3. Arrange polenta on plates, spoon kale and mushroom mixture over the top, garnish with cheese and serve.
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