This fall in the Berkshires we've had a lot of market opportunities to demonstrate the versatility of our sauce. One of the biggest hits has been our "kale + mushroom bowl" which has turned a lot of anti-kale folks around. Today we served a lot of polenta, handmade meatballs, sautéed kale and "uova in purgatorio" (egg poached in marinara sauce) at the Downtown Pittsfield Farmers' Market and had a blast. We are excited to share our "kale bowl" recipe with you.
Serving for 4:
Bunch of frizzy kale stripped, stemmed and washed and chopped loosely.
2 cups total mushroomscleaned, stemmed, chopped loosely: bella, cremini, porcini, white (you can pick)
2 chopped large vidala/sweet onions
bulb of garlic, then peeled cloves and smash with knife.
4 tablespoons of extra virgin olive oil
salt and pepper
little crushed red pepper
pour olive oil in large sautee pan. heat up and add smashed garlic and let simmer until the garlic becomes brown. take out garlic cloves. add chopped onion and cook down until carmelizing. Add mushrooms and cooked down until browning and add kale and continue to cook. add a little salt and pepper and then a little marinara sauce. and SERVE! (it keeps well too so you can make ahead)
We hope you make it and keep eating that delicious healthy kale!
Robin + Michael T.