Ingredients

The following ingredients have 4 Servings
  • I 10-ounce package Tuscan Kale (coarsely chopped - Trader Joe has it all ready to use)
  • 6 ounces crimini or button mushrooms (sliced ( about 2 cups))
  • 1/4 cup extra-virgin olive oil (or 1/3 cup soffritto-- q.b. or more)
  • 4 cloves garlic (peeled and minced)
  • 1/4 tsp. red pepper flakes -- q.b. or more if you like
  • 1/4 tsp. sea salt -- q.b. or more if you like
  • 1/2 cup chicken broth or Progresso's Tuscany broth
  • Lemon juice from 1/2 squeezed lemon
  • Parmesan Cheese -- freshly grated for sprinkling on top

Instruction

  • Preheat a large skillet over medium heat. Sauté the garlic in soffritto or olive oil for about two minutes, being careful not to burn it.
  • Add the mushrooms and sprinkle them with the salt so that they start giving up their moisture. Let them cook for 5 to 7 minutes, stirring often -- until they are lightly browned.
  • Add the kale and the pepper and using tongs to turn them sauté until they begin to wilt. Add the broth and cover the pan. Cook for 10 more minutes checking to make sure the pan doesn't dry out. Add more broth if needed. The kale should be tender and cooked down quite a bit.
  • Once it is done add the fresh lemon juice and sprinkle with freshly grated parmesan cheese.