Sunday, August 26, 2012

Portobello mushrooms and Tuscan kale

Kale is my new favorite in the greens family. In this simple saute of mushrooms and kale, I have used Tuscan kale, since I find it more hearty than the curly kale and it pairs well with the meaty portobello mushrooms. It is also sweeter and more tender than curly kale - hence it cooks much quicker.

This is a perfect combination for a bruschetta topping with some grated parmesan or crumbled goat cheese. And it can also be tossed with pasta to make a meal. I have also used it as a topping for polenta squares and baked them with some cheese just enough to melt the cheese and get the topping to adhere to the polenta squares.

Sauteed Portobello mushrooms with Tuscan kale
1 bunch organic Tuscan kale, ribs removed and thinly sliced into ribbons
2 large portobello mushrooms, cleaned and thinly sliced
3 cloves of garlic, finely minced
1/4 teaspoon red pepper flakes
3 - 4 tablespoons water
2 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
  1. Heat a large heavy bottomed non-stick skillet with olive oil. Add the garlic and chili flakes and cook for 30 seconds. Add the sliced portobello mushroom and continue to cook over medium high heat till the mushrooms are golden brown, about 3 to 4 minutes.
  2. Add the kale and salt  and toss well till it is well coated with the mushroom mixture. Add 2 tablespoons of water and cover and cook over medium heat till the kale has wilted. If it is getting dry add one more tablespoon of water. The kale should be glossy and fully cooked.
  3. Serve warm
Serves 3.

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