Mushrooms Kale And Potatoes Recipes

Steps:

• Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste.

Steps:

• Place potatoes in medium saucepan of salted water. Bring to a boil, reduce heat, and simmer until tender, 7 to 10 minutes. Drain well and set aside.
• Meanwhile, in large, wide skillet, heat oil over medium heat. Add mushrooms, shallots and garlic and cook, stirring often, until shallots are soft and mushrooms are tender, about 5 minutes.
• Season with salt and pepper to taste.
• Add kale to mushroom mixture and cook, stirring often, 1 minute. Add water and cooked potatoes. Cover and cook until kale is bright green, about 5 minutes. Serve warm.

Steps:

• Beef and Broth -- First, remove the beef to the counter to take the "chill" off, and season well with salt and pepper. Then, in a large pot, add the olive oil and bring to medium high heat. Simmer the beef until golden brown on each side. Remember to do a little at a time so you don't over crowd the pan. If you put in too many pieces in at a time, they will just steam vs brown. After the meat is done, just remove to a plate on the side. Time to deglaze the pot. Add in the wine and deglaze scraping up all the bits on the bottom of the pot. Then add in the small onion cut in half, the carrot, celery and the beef. Then add in the water and broth and turn to low heat and simmer, covered. It should take around 1 hours You want the meat tender but not falling completely apart. This time depends on how small you cut your pieces and the cut of meat you purchased. Just take a look after 1 hr, it can take up to 1 1/2 hrs to be tender.
• Soup Base -- When you beef is just about done, it is time to make the Base Flavors. In a large saute pan, add the olive oil and bring to medium high heat. Add in the onion and garlic and saute for about 3 minutes until lightly golden but not too brown but tender. Add in the mushrooms (remember, I don't like mine too fine chopped, this is a rustic soup) and continue to saute until the mushrooms begin to get tender and golden brown, about 3-5 minutes. Then add in the potatoes (drained) and stir well to combine. Season with salt and pepper to taste.
• Beef -- Now it is time to remove the carrots, celery and onion from the beef. Remember they are large pieces so they will be easy to take out. And don't forget the bay leaf. This was all used just to flavor the beef and the broth.
• After your removed the vegetables, add your fresh sauteed vegetables to the meat mixture and stir well. Bring to a medium boil and add in the chopped kale. Turn to medium low and the kale will only take about 10 minutes to cook and become tender.
• Finish -- Check for any additional seasoning, salt or pepper and add in the thyme and stir well.
• Garnish -- I love to serve a toasted baguette with melted swiss cheese - absolutely perfect for dipping. A hearty perfect cozy night soup. ENJOY!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat.
• Place sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with salt and pepper.
• Bake in the preheated oven until soft, about 60 minutes.
• Heat grapeseed oil in wok over medium heat. Add kale and collard greens and cook until wilted, stirring frequently, about 10 minutes. Add onion, peppers, carrots, garlic, and ginger. Stir-fry for about 5 minutes. Mix in sweet potatoes and mushrooms, and cook for 5 minutes.
• Remove from heat, stir in Thai peanut sauce, and serve.