Kale, kale, kale!!! I'm on a kale kick. I am absolutely loving the Farmers Market salad from True Foods. It is absolutely delicious. We have been making kale chips at home and they disapear as fast as I make them. When I saw this recipe in Giada's new cookbook, I had to try it. Its quick, easy, and oh so yummy.
Ingredients:
2 TBSP unsalted butter, at room temp
1 TBSP olive oil
1 large or 2 small shallots, thinly sliced
1 medium leek, thinly sliced and rinsed
8 ounces cremini or button mushrooms, sliced
kosher salt
freshly ground black pepper
12 oz kale, stemmed and coarsely chopped
1/4 cup low sodium chicken or vegetable broth
1/3 cup dried cranberries
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| This is a leek. Chop off the root and the dark green parts of the leaves. Only use the white and very light green part. |
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| Leeks have a mild onion like flavor. |
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| De stem the kale before you give it a rough chop. |
In the largest skillet you have heat the butter and olive oil over medium heat. Add the shallots, leek, mushrooms, 1tsp salt and 1/2 tsp pepper.
Cook for about 8 minutes until the vegetables are soft.
Add the kale and cook until it is all wilted. It looks like a ton of kale but it cooks down to nothing! Cook for about 6 minutes.
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| I think its easier to use tongs to turn the kale. |
Add the broth and the cranberries. Scrape up the brown bits that are sticking to the bottom of the pan. Season to taste with salt and pepper. That's it!
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| Pretty colors remind me of the holidays :) |
