Marsala wine brings a sweet richness to whatever you use it in. A fortified wine originating from Sicily, I have also found wonderful Marsala wine that is made in California as well. Most often found in dishes like traditional Veal Marsala or classic Italian trifle, don’t rule out using this fortified wine in a simple vegetable side dish like this one as well. Just a splash makes for a wonderful addition to a braised kale and mushroom dish; I like to use Lacinato or Tuscan kale for a dish like this one, along with mixed gourmet mushrooms, a touch of chicken stock, some sliced shallots and a sprinkling of buttery pine nuts for crunch. A wonderful side dish on its own, but it also makes a nice vegetarian main course when you serve the braised veggies over cooked whole grain egg noodles.
(To view this recipe, click on the blue title of the blog post above*)
Marsala-Braised Kale & Mushrooms with Egg Noodles
Ingredients:
- 1 Tablespoon extra virgin olive oil
- 2 shallots, thinly sliced
- 6 oz. mixed mushrooms, sliced
- 1 large head of Lacinato or Tuscan kale, ribs removed, chopped
- Salt and pepper
- ½ cup chicken stock
- ¼ cup Marsala wine
- 1 Tablespoon unsalted butter
- Whole grain egg noodles, cooked, optional
Directions:
- In a Dutch oven or large, straight-sided saute pan heat the olive oil over medium heat. Add in the shallots and mushrooms; season with a pinch of salt and pepper and saute for 3-4 minutes or until the mushrooms become tender.
- Add in the prepared kale, another pinch of salt and pepper, and the chicken stock. Cook for 5-7 minutes, or until the greens are soft and wilted. Add in the wine and the pat of butter; cook over low heat for another 5 minutes .
- Taste, and adjust seasonings if necessary.
Tagged: braised kale and mushrooms, braised vegetables, chicken stock, kale, Lacinato kale, Marsala, marsala wine, mushrooms, pine nuts, shallots, Tuscan kale
Leave a Reply