Smothered Kale and Mushrooms

Yield: 4 servings

Notes: The original recipe calls for small crimini mushrooms but any kind of mushroom can be used.

Preparation: Cut butter into small pieces. Chop garlic cloves. Clean and cut the mushrooms in half. Trim, remove the stems and chop the kale.


  1. Add the olive oil and butter to a frying pan, heat over medium heat.
  2. Add garlic and the mushrooms to the pan. Cover the frying pan with a lid that is too small, pressing and smothering the mushrooms.
  3. Cook 7 to 8 minutes, stirring once. Wilt the kale into the pan, turning it with tongs to combine with the mushrooms.
  4. Smother the greens for 1 or 2 minutes.
  5. Deglaze the pan with Marsala and season with salt and pepper.

Source: Rachael Ray


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