Smothered Kale and Mushrooms

Yield: 4 servings

• 2 tbsp olive oil
• 2 tbsp butter, cut into small pieces
• 4 garlic cloves, chopped
• 24 mushrooms, cleaned and cut in half
• 1 bunch kale, trimmed, stems removed and chopped
• 1/4 cup Marsala or other sherry
• salt and pepper

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.

Directions:

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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