I'll be serving this at Thanksgiving.
- 2 bunches dino kale, stemmed
- 4 tbsp butter
- 1 shallot, sliced
- 3 cloves garlic, minced
- 1 portabella cap, thinly sliced
- 1 cup heavy cream
- salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Add the kale. Bring back to a boil, and then drain. Rinse with cold water and set aside.
Heat the butter in a large saute pan over medium heat. Add the shallots, garlic, and mushrooms. Cook until the mushrooms are soft and the shallots take on color.
Squeeze the water out of the kale, and then slice 1/4" thick. Add the kale to the saute pan along with the cream. Cook until the cream has reduced. Salt and pepper to taste.