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Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, 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 7-8 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 Marsala annd season the mixture with salt and pepper, to taste.
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deedeem 8 months agoEasy! Very good! Have made often.
Peeb69 2 years agoVery, very tasty. Will definitely make this again.
JerseyBlue 4 years agoI really enjoyed this. I had some left over Kale from my Tuscan Soup that I needed to use and this was perfect.
OrganicAnnie 4 years ago[I posted this recipe.]