I’m a huge fan of versatile, quickie recipes that easily lend themselves to all different options, especially when there are leftovers.
I found myself with an abundance of kale this week and, though super-healthy and obviously quite abundant, sometimes it’s tricky to make the stuff that’s good for you taste like a treat. (See what I did there, October?)
To give a big-time flavor boost, I turned to two of my favorite ingredients: mushrooms and wine.
To speak to the versatile side of this recipe, it’s absolutely delicious as a side to any meal, but also is a great start to any savory preparation imaginable.
It can be tossed with pasta and fresh Parmesan cheese, or mixed into an egg scramble or quiche for weekend brunch.
It’s delicious mixed with some browned Italian sausage, on top of homemade pizza, or worked into a cheesy cornbread.
Basically, feel free to eat it with anything.
Jessica Roy is a specialty chef and caterer, food writer, chef instructor and owner of Shiso Kitchen in Somerville. Follow her at http://blogs.lowellsun.com/yourpersonalchef.
Quick Braised Kale with Marsala Mushrooms
Ingredients:
2 tbsp. unsalted butter
1 lb. assorted mushrooms
1 bunch Tuscan kale (about 6-7 stems)
1/2 c. marsala wine
2 cloves garlic, thinly sliced
1/2 lemon, for juice and zest
Kosher salt and freshly ground pepper
Freshly grated Parmesan cheese
Directions
1. Clean the mushrooms by rubbing their caps with a damp paper towel, removing any dirt and debris. Remove any woody stems, and roughly chop the mushrooms into quarter-inch slices. Remove the kale greens from the stalks. Roughly chop the greens and discard the stalks.
2. Melt the butter in a large skillet over medium-high heat. Stir the sliced mushrooms into the melted butter and allow to cook for 6-8 minutes untouched until the mushrooms have lightly browned. Give the mushrooms a good stir, and season liberally with salt and pepper. Reduce the heat to medium-low, and add the marsala wine and sliced garlic to the pan, stirring any brown bits off the bottom, and coating the mushrooms. Allow the pan to simmer until the liquid has reduced by about a third.
3. Add the kale to the pan, and gently stir to coat the greens in the mushroom and wine mixture. When the kale is fully incorporated into the dish, season as desired with salt and pepper. Cover the pan with a tightly fitting lid, and reduce the heat to low. Cook for 12-15 minutes until kale is wilted and tender. Remove the pan from heat, and toss the mushrooms and kale with the zest and juice of 1/2 lemon. Season to taste with additional salt and pepper, and serve with freshly grated Parmesan cheese.