Kale, Mushroom and Tomato Saute With Polenta
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 tablespoons olive oil, divided
- 1⁄2 lb sliced button mushroom
- salt and pepper
- 8 sun-dried tomatoes packed in oil, drained and roughly chopped
- 2 garlic cloves, finely chopped
- 1 bunch kale, stemmed and roughly chopped (about 3/4 pound)
- 1 (18 ounce) roll precooked polenta, cut into 8 rounds
- 1⁄4 cup grated parmesan cheese (optional)
directions
- Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and garlic and cook another 2 minutes. Stir in kale and 1/4 cup water, cover, reduce heat to medium low and cook until kale begins to wilt, about 2 minutes. Toss well, season with salt and pepper, cover and cook until wilted, about 2 minutes more. Cover and set aside.
- Heat remaining 1 tablespoon oil in a large nonstick or cast iron skillet over medium high heat. Arrange polenta in skillet in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides, 5 to 6 minutes total. Transfer polenta to a paper towel-lined plate as done.
- Arrange polenta on plates, spoon kale and mushroom mixture over the top, garnish with cheese and serve.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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