In a large skillet, heat butter and oil over medium-high heat. Add shallots, leek, mushrooms, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring frequently, until vegetables are soft (about 8 minutes).
Add the kale and cook until wilted (about 6 minutes), then add the broth and cranberries. Bring to a boil, and with a wooden spoon, scrape up the browned bits that cling to the bottom of the pan. Season to taste with salt and pepper, and serve.
If no kale other leafy greens work well. Serves great with crispy chicken with rosemary lemon salt, and raspberry parfait.
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|Serving Size: 1 Serving (210g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 69 (43%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 15.3mg||5 %|
|Sodium 89.3mg||3 %|
|Potassium 678.2mg||18 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 18.3g|
|Protein 5.7g||8 %|
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Calories per serving: 159
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