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Kale Recipe

on August 13, 2013


Eve’s Kitchen

Introducing MEATLESS MONDAY!!!

I have been working a lot of overtime lately, these are the times when I wish I had a personal chef. I like to eat out but I cannot do it every day. I am so used to cooking that I usually get sick if it eat out for more than 2 days in a row. I have managed to make some very easy recipes that I will be sharing with you in the next few weeks. This is a very healthy recipe from my favorite chef Giada de Laurentiis, she is the main reason I cook today. I started watching her about six years ago with “Everyday Italian”, her recipes are much simpler now in her show “Giada at Home” this recipe is from her cookbook “Weeknights with Giada” in which she makes meals that can be made in a short period of time. This is a kale dish with cranberries and mushrooms, to be honest, I omit the broth and sometimes I use earth balance instead of butter to make a vegan dish. This is the only way I eat kale other than throwing it on green smoothies.  I hope that you guys enjoy this recipe as much as I do.


2 tablespoons unsalted butter, at room temperature

1 tablespoon olive oil

4 cups sliced shiitake, cremini or button mushrooms (about 8 ounces)  I use regular button mushrooms.

1 large or 2 small shallots, thinly sliced (I use one)

Kosher salt and freshly ground pepper

One 8-ounce bunch kale, stemmed and coarsely chopped

1/4 cup low-sodium chicken or vegetable broth

1/3 cup dried cranberries


In a large skillet, heat the butter and olive oil over medium-high heat. Add the mushrooms, shallot, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables are soft, about 8 minutes. Add the kale and cook until wilted, about 6 minutes. Add the broth and cranberries. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Season with salt and pepper.

(can also be served as an entree over a bed of white or brown rice)


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