This is a dish I’ve been making for a while now. My notes show that I made some changes to the original recipe but I’m not sure where it came from. The addition of Marsala wine is what makes it for me, I believe. It adds so much to the dish and smells amazing. With so many great greens in season I’m sure any green would work, as long as it is hearty.
Try + enjoy. Here is what I used but feel free to substitute. This dish would be great with the addition of white beans too. Next time.
2 packages sliced mushrooms (1 regular, 1 baby bella)
1 large clove of garlic, crushed
1/2 head of kale, bite size pieces
3T Marsala wine
splash of cream
1 pinch sage
2T olive oil
2t parmesan cheese
saute mushrooms in 1T olive oil
add the crushed garlic and sage after the mushrooms cook for a while
once mushrooms are softened, add 1T olive oil and kale
when softened, add Marsala wine and cream
before serving, sprinkle the cheese over the top.