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.
Special Diets:
Ingredients
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 to taste, 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
Serving Size
Calories
230
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.