Kale Sauteed With Mushrooms and Marsala Wine
So continuing on my quest for tasty cooked kale recipes, this one is even better than the last one ( Sauteed Kale with Mushrooms and Balsamic Vinegar). At least in my opinion – we’ll see what hubby thinks… but with that splash of Marsala wine in there, I’m pretty sure he’s gonna like it!. In fact, this one is downright fantastic. This could totally pass as a side dish in a high brow restaurant.
By using a little bit of vegetable broth rather than oil for sauteing, you get not only get a nice little bit of added flavor, you eliminate tons of fat a calories which oil (even healthy oil) unnecessarily adds. I honestly prefer that my veggies not feel all slimy with oil, so vegetable broth is a huge winner when sauteing in my book. If the kale hasn’t reached the desired level of tenderness when all the broth has evaporated, just add a splash or two more of the broth.
I’d love it if you would leave a comment and let me know what you think!
Ingredients
- 4 cloves garlic, chopped (or 4 tsp chopped garlic from a jar)
- 6-8 medium large sliced mushrooms, sliced thin (or use more mushrooms if preferred)
- 1 small- medium bunch kale, stems removed and torn into pieces
- 1/4 cup Marsala wine or sherry
Directions
Recipe and Photo Copyright 2015 by CookingToBeClever.com
Please leave a comment below with your thoughts!

