Sautéed Kale with Mushrooms
- 1 tablespoon olive oil
- ½ cup sliced shallots
- 2 cups sliced button mushrooms
- 10 ounces fresh baby kale
- 2 tablespoons water
- ½ teaspoon black pepper
- Heat oil in large skillet. Add shallots; cook and stir for 3 minutes. Add mushrooms and cook for 8 minutes, stirring occasionally.
- Add kale and water; cover and cook for 5 minutes. Uncover; cook and stir for 5 minutes or until kale is crisp-tender. Season with pepper before serving. Makes 4 servings.