Smothered Mushrooms & Kale
Submitted by everybody
Quick sautéed mushrooms and kale cooked under a smothering lid with garlic, butter, and sherry. This easy vegetarian side dish is ready in just 15 minutes.
YIELD
4 servingsPREP
5 minCOOK
10 minREADY
18 minThe smothering technique is where the magic happens. Press a smaller lid right down into the pan and let those mushrooms and kale steam in their own juices with butter and garlic.
Everything wilts down beautifully in minutes, then a splash of sherry deglazes all those browned bits stuck to the bottom of the pan.
What you get is deeply flavored greens and tender mushrooms that taste like they’ve been cooking for hours.
Kitchen Tips
- Any lid smaller than your skillet works; the weight pressing down concentrates flavors
- Remove tough kale stems first or they’ll stay chewy
- Dry sherry works best, but white wine is a fine substitute
- Serve immediately while the kale is still vibrant green
Ingredients
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.
Comments
