Appetizer Recipes

Sauteed Kale with Wild Mushrooms

Sauteed Kale with Wild Mushrooms



Sauteed Kale with Wild Mushrooms

Serves: 4


2 tablespoons Napa Valley organic olive oil
1 pounds kale thick parts of stems removed torn into 1 inch pieces
4 ounces shiitake mushrooms stems removed sliced
4 ounces oyster mushrooms sliced
1 small organic onion diced
1 clove garlic minced
1/2 cup Pacific Natural Foods organic free range low sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon Pepper
1 tablespoon chopped fresh thyme leaves
1 teaspoon lemon zest
3 tablespoons grated imported Reggiano Parmesan cheese


Heat oil in a large pot over medium heat. Add kale in batches and cover and stir to wilt so that you can eventually fit all of the kale in the pot. Cook six more minutes. Add mushrooms and onion.

Cook, stirring frequently, about 8 minutes. Add garlic and cook 30 seconds. Pour in broth and cook about five to ten more minutes, stirring well to distribute all of the vegetables evenly.

Mix in salt, pepper, thyme, lemon zest and cheese and transfer to a serving dish.