Smothered mushrooms and kale

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Ingredients

  • 2 tbsps extra-virgin olive oil
  • 25g butter, cut into small pieces
  • 4 cloves garlic, chopped
  • 24 small crimini mushrooms, wiped clean, halved
  • 1 bunch kale, trimmed, stems removed, chopped
  • 65ml Marsala or sherry
  • Salt and pepper

Use imperial measurements

Method

How to make Smothered mushrooms and kale

1) Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat.

2) When the fat is hot, add the garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook for 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it with tongs to combine with mushrooms.

3) Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala or sherry, and season the mixture with salt and pepper, to taste.

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