Kale, Mushroom and Tomato Saute with Polenta

Kale, Mushroom and Tomato Saute with Polenta

Serves 4

If you're a mushroom lover, use different varieties of mushrooms like shiitake, portobello or cremini in this rich, savory sauté. For extra flavor, try using olive oil from the jar of tomatoes in lieu of regular olive oil.

Ingredients: 
  • 2 tablespoons olive oil, divided
  • 1/2 pound sliced button mushrooms
  • Salt and pepper
  • 8 oil-packed sun-dried tomatoes, drained and roughly chopped
  • 2 cloves garlic, finely chopped
  • 1 bunch kale (about 3/4 pound), stemmed and roughly chopped
  • 1 (18-ounce) roll precooked polenta, cut into 8 rounds
  • 1/4 cup grated Parmesan cheese (optional)
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Method: 

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.

Nutritional Info: 
Per Serving:230 calories (90 from fat), 10g total fat, 2g saturated fat, 5mg cholesterol, 800mg sodium, 28g carbohydrate (3g dietary fiber, 3g sugar), 8g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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