Braised Kale, Potatoes And Mushrooms

• 1/4 cup water
• 1 lb kale, stemmed and torn into large pieces
• 1 cup diced uncooked red potatoes, with skins
• 1 tablespoon olive oil
• 1 cup portabella mushroom, sliced
• 2 medium shallots, minced
• 2 garlic cloves, minced
• salt & freshly ground black pepper

1. Place potatoes in medium saucepan of salted water. Bring to a boil, reduce heat, and simmer until tender, 7 to 10 minutes. Drain well and set aside.
2. Meanwhile, in large, wide skillet, heat oil over medium heat. Add mushrooms, shallots and garlic and cook, stirring often, until shallots are soft and mushrooms are tender, about 5 minutes.
3. Season with salt and pepper to taste.
4. Add kale to mushroom mixture and cook, stirring often, 1 minute. Add water and cooked potatoes. Cover and cook until kale is bright green, about 5 minutes. Serve warm.

water, kale, red potatoes, olive oil, portabella mushroom, shallots, garlic, salt

Taken from www.food.com/recipe/braised-kale-potatoes-and-mushrooms-296498 (may not work)