Tuscan Kale with Mushrooms and Garlic {Cavolo Nero con Funghi e Aglio

4.93 from 13 votes

Tuscan Kale sautéed in olive oil with mushrooms and garlic. Topped with Parmesan cheese and a squeeze of fresh lemon juice

Prep Time10

Cook Time15

Total Time25

Course: vegetable side

Cuisine: Italian

Servings:

Calories: 170kcal

I 10-ounce package Tuscan Kale coarsely chopped - Trader Joe has it all ready to use
6 ounces crimini or button mushrooms sliced ( about 2 cups)
¼ cup extra-virgin olive oil or ⅓ cup soffritto-- q.b. or more
4 cloves garlic peeled and minced
¼ tsp. red pepper flakes -- q.b. or more if you like
¼ tsp. sea salt -- q.b. or more if you like
½ cup chicken broth or Progresso's Tuscany broth I really like this blend I use it for everything -- I am not being paid to say that you may have to add a little bit more
Lemon juice from ½ squeezed lemon
Parmesan Cheese -- freshly grated for sprinkling on top

Preheat a large skillet over medium heat. Sauté the garlic in soffritto or olive oil for about two minutes, being careful not to burn it.
Add the mushrooms and sprinkle them with the salt so that they start giving up their moisture. Let them cook for 5 to 7 minutes, stirring often -- until they are lightly browned.
Add the kale and the pepper and using tongs to turn them sauté until they begin to wilt. Add the broth and cover the pan. Cook for 10 more minutes checking to make sure the pan doesn't dry out. Add more broth if needed. The kale should be tender and cooked down quite a bit.
Once it is done add the fresh lemon juice and sprinkle with freshly grated parmesan cheese.

You can use regular kale if you like or cannot find the Tuscan Kale.
I always like to use broth instead of water because it adds more flavor to the dish.