Sauteed White Kale & Mushrooms

If there's one dark leafy green vegetable that Greg will eat without complaint, it's kale. He also loves mushrooms, so I whipped up this zesty side dish featuring two of his favorite vegetables to serve with seared pork chops as my first dinner cooked in Montana in our RV, where we're living until we close on our new house.

With its robust seasonings, my sauteed kale and mushrooms would be equally appropriate and tasty if served alongside steak, chicken, venison or another hearty entree.

white kale

The kale is white kale from the local farm stand at a garden shop within a short walk of the RV park at which we're staying. I had never heard of or seen white kale before, and these bunches had been harvested earlier that same morning, so I took a chance and bought a bunch. Its flavor was surprisingly mild and almost sweet, without any bitterness at all, and its broad, flat leaves proved very easy to wash, strip from the stems and tear or chop for cooking.

If you can find white kale in your area, I recommend giving it a try. If it's not available where you live, use any other variety of kale -- and for that matter, you can substitute spinach, chard, or other dark leafy greens if you prefer them over kale or simply have them on hand.

Ingredients
1 bunch white kale (or other greens), washed, stems removed and leaves torn or chopped
1 medium onion, chopped
6 cloves garlic, sliced as thin as possible
4 oz (1/2 a box) mushrooms, cleaned & sliced
1 tsp (or to taste) savory steak seasoning such as Stubb's Steak Spice Rub
2 Tbs olive oil

Heat the oil in a medium heavy-bottomed pot or a large, deep skillet over medium heat. Add onions and saute until translucent and soft. Add garlic and mushrooms; saute until both are soft. Stir in the kale a handful at a time, stirring each handful until it cooks down enough to add another handful. Stir in the seasoning, reduce heat to low, and partially cover with a lid. Allow to cook, stirring once or twice, until the kale is cooked and tender to taste (we like it a little "al dente" but you can cook it longer if you prefer). If the vegetables appear to be drying out as they cook, you can add a very small amount of water to prevent scorching on the bottom of the pot or pan. Before serving, taste for balance and add more steak seasoning if needed. Makes 2 to 4 servings.

Zestfully yours,
Gloria