Kale

I am one of the last people to jump on this new kale trend. Despite numerous recipes that have emerged over the past year, I have been hesitant to try cooking kale. But when I failed to find baby spinach in the grocery store last week, I decided to give it a shot. Not bad at all. Now I have a whole lot of other recipes that I want to try with kale.This recipe is adapted from Giada’s Spicy Parmesan Green Beans and Kale recipe. I eliminated the whole green beans part and made Spicy Parmesan Kale.

Ingredients: 13 baby bello mushrooms cubed, 1 shallot cubed, 1/4 cup white wine, 1/2 lb kale stemmed and chopped, 1/2 teaspoon red pepper flakes, 3 tablespoon grated Parmesan cheese, juice from 1/2 lemon, 2 teaspoons salt, 1/2 teaspoon ground black pepper

Begin by warming olive olive in Dutch pan on medium heat. Add the shallot and cook until the shallot softens for about 5 minutes.

Add mushrooms, salt and pepper. Cook for 5 minutes and pour in the wine.

Add kale and red pepper flakes

Cook until the kale wilts for about 4 to 5 minutes. Add lemon juice and top with Parmesan cheese. Mix together and serve warm

Advertisements

Leave a comment

Filed under Side Dish, Vegetarian

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s