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Food & Wine Recipe

Kale with Shiitake Mushrooms

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  • ACTIVE:
  • TOTAL TIME: 35 MIN
  • SERVINGS: 12
  • FAST
  • HEALTHY
  • MAKE-AHEAD

Boiling kale before sautéing it is key to making it tender. If the stems and center veins are very tough, Marcia Kiesel advises removing them: Fold the kale leaves in half with the vein side out, then pull up on the stems. Other creative ideas for b...

  1. 4 pounds kale, tough stems discarded
  2. 3 tablespoons unsalted butter
  3. 3 tablespoons extra-virgin olive oil
  4. 1 medium onion, cut into 1/4-inch dice
  5. 1 pound shiitake mushrooms, stems discarded and caps sliced 1/3 inch thick
  6. Salt and freshly ground pepper
  7. 1/2 cup low-sodium chicken broth
  8. 3 tablespoons soy sauce
  9. 2 teaspoons toasted sesame oil
  1. 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.
  2. 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.
  3. 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.
Make Ahead The kale can be covered and refrigerated overnight; reheat gently over moderate heat, adding a few tablespoons of chicken broth as necessary.