Kale with portabello mushrooms is a simple yet elegant side dish that is easy and quick to make. What more could you ask for?
The soft almost meaty mushrooms add substance and the wine ties the flavors together.
This kale with portabello mushrooms makes a great side when you don’t have a lot of time to get dinner on the table or when you’re occupied with other more complicated dishes.
Hey, good and simple can go together!
Kale with Portabello Mushrooms
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 1 bunch kale (about 8 oz)
- 4 oz sliced portabello mushrooms
- ½ cup dry white wine
- 2 Tbsp extra virgin olive oil
Instructions
- Rinse kale and pull leaves away from stems. Discard stems.
- Chop leaves into about 1 inch by 2 inch pieces.
- Heat oil over medium heat in a large skillet.
- Add mushrooms and sauté 5-10 minutes until they’ve given up some volume.
- Add wine to pan and bring to a boil scraping up the brown from the bottom of the pan.
- Add kale and simmer stirring until wilted and wine is reduced to about 2 Tbsp.
Leave a Reply