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.