Sauteed Kale, Mushrooms, and Cranberries

By cwaldron09

If you can't find kale, any leafy green works.

Ingredients

• 2 tablespoons unsalted butter, at room temperature
• 1 tablespoon olive oil
• 1 large or 2 small shallots, thinly sliced
• 1 medium leek (white and pale green parts only), thinly sliced and rinsed
• 8 oz cremini or button mushrooms, sliced (4 cups)
• Kosher salt and freshly ground black pepper
• 12 oz kale, stemmed and coarsely chopped
• 1/4 cup low sodium chicken or vegetable broth
• 1/3 cup dried cranberries

Details

Preparation time 15mins
Cooking time 30mins
Adapted from cosmopolitian.com

Preparation

Step 1

In a large skillet, heat butter and oil over medium-high heat. Add shallots, leek, mushrooms. 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring frequently, until vegetables are soft (about 8 minutes).

Add the kale and cook until wilted (about 6 minutes), then add the broth and cranberries. Bring to a boil, and with a wooden spoon, scrape up the browned bits that cling to the bottom of the pan. Season to taste with salt and pepper, and serve.