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Kale, Mushroom and Tomato Sauté with Polenta

Serves 4
Time 20 min
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 extra-virgin olive oil divided
  • 1/2 pound sliced button mushrooms
  • 1/4 teaspoon fine sea salt
  • 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 (18.0-ounce) package precooked polenta cut into 8 rounds
  • 1/4 cup grated Parmesan (optional)
  • 1/8 teaspoon ground black pepper
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.

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.
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  • 2 tablespoons extra-virgin olive oil divided
  • 1/2 pound sliced button mushrooms
  • 1/4 teaspoon fine sea salt
  • 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 (18.0-ounce) package precooked polenta cut into 8 rounds
  • 1/4 cup grated Parmesan (optional)
  • 1/8 teaspoon ground black pepper