Caramelized Mushroom and Kale

This recipe is best prepared in a cast iron skillet

Ingredients:

• 2 large handfuls of kale, washed and hand torn
• ½ yellow onion, diced
• 2 tsp garlic, minced
• 1 jalapeno, sliced
• 4 cremini mushrooms, sliced ¼ inch thick
• 1 lemon, zest, juice
• several pieces of cilantro, torn
• 1 TBS butter
• 1TBS canola oil
• Salt and pepper to taste

Method:

• Heat a large cast iron skillet and add canola oil
• Reduce heat to medium
• Add the mushrooms. Make sure they’re all flat
• After a minute or so, add the butter and let melt
• When they are nice and crisp, but not burnt, on one side, flip the mushrooms over
• After another minute or so add the garlic and onions
• Stir these around with a wooden spoon
• Add the sliced jalapenos, stir around
• Begin adding the kale a little at a time. It will wilt and become smaller as it cooks so you can add more in
• As the last of the kale goes in, add the lemon juice
• Sprinkle the entire dish with the turmeric and stir in
• Add the salt and pepper, stir
• Garnish with lemon zest and cilantro, enjoy!

This dish goes well with cauliflower rice, quinoa, barley, just about anything!

It’s also great with andouille sausage!