From kale that is.
I picked up this recipe in Whole Foods last year and never made it. Last night, after lots of driving, I was looking for something quick and healthy and yum, this recipe delivered. I actually served it as an omelet but the original recipe served it over polenta. So flavorful. Enjoy!!!
Sun-dried Tomato, Kale and Mushroom Saute
1 tablespoon olive oil (I used oil from sun-dried tomatoes and while not a huge fan of sun-dried maters...these were de-lish)
1/2 pound sliced mushrooms (I used a variety)
sea salt and pepper
8 olive oil-packed sun-dried tomatoes, drained and coarsely chopped
2 cloves garlic, minced
1 bunch kale, stemmed and roughly chopped (I think Swiss chard would be lovely as well)
Heat olive oil in a large skillet over medium heat. Add mushrooms, sea salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and garlic and cook about 2 more minutes. Stir in kale and 2-3 tablespoons water, cover, reduce heat to medium low and cook until kale begins to wilt, about 2 minutes. Toss well and season to taste. Serve as a filling for an omelet or over sauteed polenta. Sprinkle with freshly grated Parmesan if desired.