Smothered Mushrooms and Kale (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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:
1. 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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