Smothered Mushrooms and Kale

Serves: 4

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

Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When it is hot, add garlic and mushrooms and place a lid smaller than the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then put the kale in the pan, wilt it, and turn 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.

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