Kale And Mushroom Stuffing Food

KALE AND MUSHROOM STUFFING RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
• Melt the butter in a large skillet over medium heat. Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
• Add the mushrooms and cook until softened, about 5 minutes. Add the kale, sage, and rosemary. Cook for another 5 minutes, until the kale is wilted.
• In a medium bowl, beat together the eggs, vegetable stock, half of the parsley, the salt, and pepper.
• In a large bowl, combine the bread and cooked vegetable mixture.
• Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
• Transfer the stuffing to the prepared baking dish and cover with foil.
• Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
• Top with the remaining parsley.
• Enjoy!

SMOTHERED MUSHROOMS AND KALE

Steps:

• Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale 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.