Ingredients35 m servings 333 cals
- Heat butter in a large skillet over medium heat; cook and stir kale and shallot until kale is tender, about 5 minutes. Stir mushrooms, cream, Asiago cheese, garlic, salt, and black pepper into kale mixture. Reduce heat to low and simmer until cream has thickened and mushrooms are tender, about 10 minutes.
- Cook's Note:
- Salt level is critical, be sure to taste as you go.
Per Serving: 333 calories; 27.9 g fat; 16.7 g carbohydrates; 7.9 g protein; 90 mg cholesterol; 219 mg sodium. Full nutrition
ReviewsRead all reviews 9
Hadn't cooked kale before, and was looking for a way to make it that wouldn't be soundly rejected by the family (we've tried kale crisps and none of us like them very much). This was excellent! ...
Great recipe had some fresh kale need to use this a tasty way. Kale was not as tender as I would have liked next time I will cook the kale longer. Used some of the left covers in an omelet for m...
So so yummy!! Used a little less butter and substituted olive oil, used half and half instead of heavy cream, added some fresh rosemary and Italian seasoning - then went wild and poured it over...
This was absolutely excellent!!!! True Italian way of eating kale and it made the house smell amazing! Was looking for a different way to eat kale and this is it. Will definitely make again. ...
My husband won't normally eat kale and he likes this recipe. My kids like kale and they LOVE this. LOVE IT! I cooked the kale a bit longer but we just prefer it soft. Otherwise we did not cha...
I've made a lot of recipes from this website and I can honestly say this recipe made my meal 10 times better than it would have been I made of roasted chicken breast with garlic bread and making...