© 2014 Dover Vineyards

Sauteed Kale or Swiss Chard with Mushrooms

For how to turn this into a "pasta sauce" keep scrolling past the instructions

1 lb kale or Swiss chard

1 small onion, chopped

2 cloves garlic, minced

7 button or shiitake mushrooms, sliced

1/4 cup white wine

2 TBS vegetable oil or butter

salt and pepper to taste

 

If using Swiss Chard, chop up the stems. If using kale, discard stems. Saute onion, mushrooms, and garlic (and stems) in butter or oil. Chop up the greens in 1 inch strips. When the mushrooms have started to brown, add in the greens. Cover and let them wilt for 2 minutes. Uncover, stir, and let some of the water evaporate for another 3 minutes. Finish by adding the wine and cooking for one more minute while stirring.  

This dish makes a great topping for pasta! I love using it with fettuccine or linguine! I like to boil my pasta in salty water, and right before it's finished, take out a cup and a half of the pasta water and add it to the dish above. I then remove the pasta from its water and place it in the pan with the kale and mushroom dish. Let the pasta finish cooking in the kale and mushroom sauce! Finish with a little extra olive oil, Parmesan cheese, and parsley!