Kale with Shiitake Mushrooms

1. 1

   In a large pot of boiling water, cook the kale until tender, about 5 minutes.

2. 2

   Drain and when the kale is cool enough to handle, gently squeeze out the excess water.

3. 3

   Coarsely chop the kale.

4. 4

   Meanwhile, in a large, deep skillet, melt the butter in the olive oil.

5. 5

   Add the onion and cook over moderate heat until softened and golden brown, about 7 minutes.

6. 6

   Add the shiitake, season with salt and pepper and cook over moderately high heat, stirring, until softened, about 3 minutes.

7. 7

   Cover and cook, stirring occasionally, until the shiitake are richly browned, about 5 minutes longer.

8. 8

   Add the chicken broth and kale to the skillet and toss.

9. 9

   Cover and cook over moderate heat, stirring a few times, until the kale is sizzling, about 3 minutes.

10. 10

    Stir in the soy sauce and sesame oil, season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.