Smothered Mushrooms and Kale

Serve with 30 Minute Garlic-Parsley Chicken Under a Brick and Spanish Style Pressed Ham and Cheese Sandwiches.


Heat a medium skillet with EVOO 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 1-2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste.

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