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.