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Hedgehog & Kale Saute
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Created by AndrewM, Sunday, 24 November 2013


Subtle and well balanced flavors

  • 1 lb. hedgehog mushrooms, cut 2" x 1/4" x 1/4"
  • 1 lb. bunch black/Italian/Dinosaur kale, trimmed of stems & cut cross-wise in 1/4" ribbons
  • 2 t. butter
  • 2 T. minced shallot
  • 1-2 pinches cayenne
  • 1 T. soy sauce
  • 2 T. sake
  1. Melt butter in large saute pan over medium high heat.
  2. Add mushrooms and stir-fry until just dry.
  3. Add shallot and cayenne, stir-fry another 30 seconds.
  4. Raise heat to high, add kale, soy and sake.
  5. Stir-fry until kale is wilted and liquids evaporated.
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