Best Kale And Portobello Mushrooms Recipes

KALE AND PORTOBELLO MUSHROOMS

Kale and Portobello Mushrooms image

Provided by Rachael Ray : Food Network

Time 22m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3 tablespoons extra-virgin olive oil
4 portobello mushroom caps, sliced
1 1/4 pounds kale, stemmed and chopped
Salt and pepper
Freshly grated nutmeg, to taste, about 1/4 teaspoon
1/2 cup dry Italian red wine

Steps:

Heat a large skillet over medium-high heat with extra-virgin olive oil. When the oil is hot, add mushrooms and cook until dark and tender. Add kale and turn with tongs to wilt. Season the mixture of mushrooms and greens with salt, pepper and nutmeg. Add wine and deglaze the pan. Reduce heat to low and cook greens 5 minutes longer then serve.

Nutrition Facts : Calories 186 calorie, Fat 11.5 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 189 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 6 grams, Sugar 2 grams

POLENTA WITH KALE AND PORTOBELLO MUSHROOMS (RACHAEL RAY)

Polenta With Kale and Portobello Mushrooms (Rachael Ray) image

This is a fast and inexpensive vegetarian meal from Rachael Ray's $10 spot. States this is a great freezer meal, all you need to do is assemble then freeze; when you are ready to cook it, just let it thaw in the fridge and bake it as written below.

Provided by januarybride

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup instant polenta
3 cups water
1 teaspoon salt
3 1/2 tablespoons butter
4 ounces portobello mushroom caps, coarsely chopped
1 bunch kale, stems trimmed and leaves chopped (about 12 ounces)
1 1/2 tablespoons flour
1 cup milk
3 ounces provolone cheese, shredded (about 3/4 cup)

Steps:

Grease an 8-inch square baking dish. In a heavy, medium saucepan, bring 3 cups water and 1 teaspoon salt to a boil over high heat (you may want to sub out water/salt for vegetable broth). Add the polenta in a thin stream, whisking constantly.
Lower the heat and simmer, stirring constantly, until thick, 5 minutes; season with salt and pepper. Spread evenly in the prepared baking dish.
In a large skillet, heat 2 tablespoons butter over medium-high heat. Add the mushrooms and cook, stirring frequently, until golden, about 5 minutes. Add 2 tablespoons water, then add the kale in batches, allowing each batch to wilt slightly before adding the next. Cook, stirring, until tender, about 8 minutes; season with salt and pepper.
In a small saucepan, melt the remaining 1 1/2 tablespoons butter over medium heat. Whisk in the flour and cook, stirring constantly, until golden, about 3 minutes. Slowly pour in the milk, whisking, and cook, stirring constantly, until the sauce thickens, about 10 minutes; season with salt and pepper.
Preheat the oven to 400°. Top the polenta with the kale mixture. Spoon the cream sauce evenly over the kale mixture and top with the provolone. Bake until warmed through, about 15 minutes. Increase the temperature to 450° and bake until golden, about 5 minutes.