Braised Mushrooms with Kale
Votes: 2
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 196, total fat 14 G., saturated fats G., proteins 7 G., carbohydrates 13 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 196, total fat 14 G., saturated fats G., proteins 7 G., carbohydrates 13 G., fiber G., cholesterol mg, sodium mg, sugar G.
Once you've tried the combination of kale and mushrooms, it's hard to imagine one without the other. The dish exudes an incredible aroma while cooking, and the finished dish turns out to be just as delicious. It makes a great side dish. When sautéed, the mushrooms' flavor develops even more deeply, and Marsala perfectly accentuates it. Chicken broth or balsamic vinegar can be used instead of wine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp olive oil (if you pour it around the edge of the pan, it should be enough for 2 rounds)
- 2 tbsp (30 g) butter, cut into small pieces
- 4 cloves garlic, chopped
- 24 small cremini mushrooms, cleaned and halved
- 1 bunch kale, trimmed of leaves, stems removed, chopped
- 1/4 cup Marsala or sherry
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Recipes with similar ingredients: butter, garlic, champignon mushrooms, Crimini mushrooms, kale, leafy cabbage, red wine, sherry
Cooking the dish according to the recipe:
- Heat a medium skillet with olive oil and butter over medium heat. When the fat is hot, add the garlic and mushrooms. Cover with a lid, pressing down on the contents of the pan. Cook for 7 to 8 minutes, stirring once. Then add the cabbage to the skillet, turning it with tongs to combine with the mushrooms. Sauté the greens for 1 to 2 minutes, then deglaze the skillet with Marsala. Season with salt and pepper to taste.
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