Smothered Mushrooms and Kale Rachael Ray Recipe courtesy Rachael Ray

We made this last year - it's very tasty and a nice change from plain greens/olive oil. You can also fold in a little goat cheese in the end (or other soft cheese) for an extra twist.

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 2 tablespoons butter, cut into small pieces
• 4 cloves garlic, chopped
• 24 small crimini mushrooms, wiped clean, halved
• 1 bunch kale, trimmed, stems removed and chopped
• 1/4 cup Marsala or other sherry
• Salt and pepper

Directions

Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste.