Chanterelle, Caramelized Onion & Russian Kale
Description
Simple yet earthy, sweet & rich
Ingredients
At a glance
Mushroom
Serves
6-8
- 4 T. extra virgin olive oil
- 1 large yellow onion, cut in half, then sliced
- 1 lb. chanterelles, sliced
- 1 bunch Red Russian Kale, stemmed & chopped
- 1/2 C. dry rose wine
- 1 t. salt
- 1/4 t. fresh ground black pepper
Methods/steps
- Saute the onions with the oil in a large skillet over medium low heat 30+ minutes or until caramelized.
- Raise heat to high and add the chanterelles. Cook a couple of minutes until they release their liquid.
- Add the wine, salt, pepper and 1/2 the kale. Cook and stir a couple minutes. Add the rest of the kale when there is room, and continue to cook and stir over high heat another 5 minutes or until almost dry.
Additional Tips
Any strong green will work, but the unique sweetness of Russian kale pairs especially well with the sweetness of the olive oil, onions, chanterelles and fruity wine.
Reviews
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