- 4 pounds kale, tough stems discarded
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, cut into 1/4-inch dice
- 1 pound shiitake mushrooms, stems discarded and caps sliced 1/3 inch thick
- Salt and freshly ground pepper
- 1/2 cup low-sodium chicken broth
- 3 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- In a large pot of boiling water, cook the kale until tender, about 5 minutes. Drain and when the kale is cool enough to handle, gently squeeze out the excess water. Coarsely chop the kale.
- Meanwhile, in a large, deep skillet, melt the butter in the olive oil. Add the onion and cook over moderate heat until softened and golden brown, about 7 minutes. Add the shiitake, season with salt and pepper and cook over moderately high heat, stirring, until softened, about 3 minutes. Cover and cook, stirring occasionally, until the shiitake are richly browned, about 5 minutes longer.
- Add the chicken broth and kale to the skillet and toss. Cover and cook over moderate heat, stirring a few times, until the kale is sizzling, about 3 minutes. Stir in the soy sauce and sesame oil, season with salt and pepper and serve.
The kale can be covered and refrigerated overnight; reheat gently over moderate heat, adding a few tablespoons of chicken broth as necessary.