Best, Fast, Easy- Food

History

Thoughts

Ingredients

1 bunch Lacinato Kale, sliced in thin strips across rib

1 Lb. white, crimini, or portbello mushrooms, quartered or cubes

1 can of Adzuki or Kidney beans

5 cloves garlic minced

1 medium onion, slice in thin strips north to south

1 cup white wine

2 oz slice soprasatta, cut into pea sized squares

1 tbs better than boullion

a couple dashes of worchestershire sauce

3 tbs extra extra virgin olive oil plus more as needed

Salt an pepper to taste

Instructions

  1. Bring a heavy bottomed pan to medium heat, add olive oil and soprasatta, cook until edges begin to brown, stirring occasionally

  2. Add onion, cook until beginning to brown, stirring occasionally, Salt and pepper to taste

  3. Add mushrooms, cook until beginning to brown, stirring occasionally, Salt and pepper to taste

  4. Add kale, cook until wilted, stirring occasionally, Salt and pepper to taste

  5. Add garlic, cook until soft 1-2 minutes, stirring constantly,

  6. Add beans, cook 1-2 minutes

  7. Add bouillion, worchestershire, and wine scraping the bottom of the pan to deglaze

  8. Cover and cook for 5-10 minutes until kale is tender

  9. Remove lid and cook 5-10 minute to reduce

  10. Mix with pasta and 2 oz pasta water. This would also work over polenta, rice, barley, farro or another grain.