T&D Willey Farms

Organic Farm | Madera, California

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DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

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Madera, California 93637
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Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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SMOTHERED MUSHROOMS AND KALE

Recipe courtesy Rachael Ray

2 Tbls extra-virgin olive oil
2 Tbls. butter, cut into small pieces
4 cloves garlic, chopped
1 bunch Tuscan Kale, trimmed, stems removed, leaves chopped
24 small crimini mushrooms, halved
1/4 cup Marsala or other sherry
salt and pepper

Heat a medium skillet with extra-virgin olive oil and butter over medium heat.  Add garlic and mushrooms and place a lid that is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt kale leaves into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste. Serves 4.

Find more recipes by produce: kale