Kale, Mushroom and Cranberry Saute

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

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.

Leeks have a mild onion like flavor.

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.   

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!

Pretty colors remind me of the holidays :)

Filet Mignon with Shiitake Marsala Sauce

If you are looking for an easy dish that is sure to impress, I have you covered.  This would be a great steak recipe for Father's Day.  Steak with a Marsala mushroom sauce.  SO GOOD!  Serve this with mashed potatoes or try my creamed celery root (healthy mashed potato substitute) recipe.  Once again The Ultimate Southern Living Cookbook doesn't let me down. 

Ingredients:
1/2 lb fresh shiitake mushrooms
2 TBSP olive oil
2 cloves garlic, minced
1 tsp dried thyme
1/2 tsp freshly ground pepper
4 (5 to 6oz) beef tenderloin steaks (1-1 1/2 inches thick)
2 shallots, finely chopped
2 cloves garlic, minced
1 cup Marsala cooking wine
1/2 cup beef broth
1/4 cup whipping cream

Remove and discard stems from the mushrooms.  Cut the mushroom caps into thin slices.

Combine the oil, 2 cloves minced garlic, dried thyme and pepper.  Coat the steaks with this mixture.

Preheat a large non stick skillet and when its hot add the steaks.  Cook them for about 6-8 minutes per side depending on how "well done" you like your meat. 

I like my steaks medium rare. 

Remove the steaks from the skillet.  Keep the drippings in the pan and add the shallot and garlic.  Keep stirring them until they are tender.  Add the Marsala.  Bring to a boil then reduce heat to a simmer for about 10 minutes until you have about 1/2 cup of liquid in the pan.
 Add the broth and the mushrooms.  Cook for 3-5 minutes until mushrooms are tender.  Remove from heat and stir in the whipping cream. 

Spoon the sauce onto serving plates and add the steak on top.

Delish!