A side dish so good, you’ll want to make it a main course!
For this one, we send our gratitude to Rachael Ray.
Thanks, Rachael Ray! Duff found this recipe a couple of years ago when I wasn’t home to cook up some kale per usual, and it has been our go-to method for preparing kale ever since. I love it so much that I plan entire meals around it. Or make it a meal, if I’m really being honest here.
In the health world, there is a lot of talk about “superfoods,” which generally refers to foods that have a lot of health benefits. Kale is probably one of the most popular “superfoods” because it has nearly everything you could want (and more importantly, NEED) in a good-for-you leafy green. Kale contains heart-healthy antioxidants, fiber, potassium, folate, vitamin E, and omega-3 fatty acids. It contains amino acids that help keep your brain sharp, and lutein to help protect your heart from plaques. And above all, it’s DELICIOUS!
So with all this goodness in some leafy veg, it’s high time for to get yo’ green on, get yo’ green on…
…Getcha getcha getcha getcha getcha green on…
Start by chopping up the mushrooms and garlic. Personally, I like chunkier pieces of garlic for a big bite of flavor.
Tear the kale from the stems. (Don’t worry, I went back and tore off every last bit after I took this picture!)
Heat the butter and oil.
Sauté the garlic and mushrooms, covering with a lid that is too small for the skillet.
Once the kale has cooked down, throw in the salt, pepper, and red pepper flakes. Then pour in the Marsala to loosen up all of the garlic and tasty bits that have coated the pan.
Super simple, and healthy to boot! I love this dish next to a baked sweet potato — that combination is my favorite food.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 bunch kale, stems removed, chopped or torn
- 4 cloves garlic, minced
- 4-8 oz. mushrooms, quartered*
- 1/4 cup Marsala or cooking sherry
- Salt and pepper
- Crushed red pepper flakes
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the garlic and mushrooms to the pan, stirring to coat with the oil and butter. Cover with a lid that is too small for the skillet, and cook for about 8 minutes. Stir 1-2 times to ensure the mushrooms cook evenly.
- Add the kale to the pan and toss to combine with the mushrooms (tongs are ideal here.)
- Place the lid back on top of the kale and cook until wilted, 2-4 minutes.
- Add the salt, pepper, and crushed red pepper flakes to taste.
- Pour the Marsala into the skillet, stirring to deglaze the pan.
- *The amount of mushrooms depends on your taste. I usually use about half of a small container of mushrooms for this recipe, which is generally 10ish mushrooms.