Smothered Mushrooms & Kale
-
Yield
4 servingsPrep
5 minCook
10 minReady
18 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
divided |
|
| 2 | tablespoons |
butter
cut into small pieces |
|
| 4 | cloves |
garlic
chopped |
|
| 24 | small |
mushrooms
crimini or white, wiped clean, halved |
|
| 1 | bunch |
kale
trimmed, stems removed and chopped |
*
|
| ¼ | cup |
sherry
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
divided |
|
| 3E+1 | ml |
butter
cut into small pieces |
|
| 4 | cloves |
garlic
chopped |
|
| 24 | small |
mushrooms
crimini or white, wiped clean, halved |
|
| 1 | bunch |
kale
trimmed, stems removed and chopped |
*
|
| 59 | ml |
sherry
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Heat a medium skillet with olive oil and butter over medium to medium-high heat.
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 sherry and season the mixture with salt and pepper, to taste.
