We received a bunch of kale with our CSA order this week and were dumbfounded as what to do with it. Thankfully I found this Rachel Ray recipe on foodtv.com and gave it a shot. We loved it & hope we get it again. If you've never had it, it's similar to collard greens. It was the first thing we polished off with dinner tonight! It probably took 25-30 min to prepare including washing and chopping the kale.
3 tablespoons extra-virgin olive oil
4 portobello mushroom caps, sliced
1 1/4 pounds kale, stemmed & chopped
salt & pepper
freshly grated nutmeg, to taste, about 1/4 teaspoon
1/2 cup dry Italian red wine (we used trader joe's cabernet sauvignon)
Heat a large skillet over medium-high heat with extra-virgin olive oil. When the oil is hot, add mushrooms and cook until dark and tender. Add kale and turn with tongs to wilt. Season the mixture of mushrooms and greens with salt, pepper and nutmeg. Add wine and deglaze the pan. Reduce heat to low and cook greens 5 minutes longer then serve.