Steamed Kale With Mushroom Medley

• kale Fresh
• garlic 1-3 cubes
• shallots
• white button mushrooms
• shiitake
• portabello mushroom
• parsley Optional
• olive oil Optional
• salt Grey Sea Salt or White Finishing Salt

1. A nice rough cut of the Kale with a butchers nice is fine. I slightly roll the bunch, then cut in quick slices about 1 1/2 in thick.
2. Spread the Kale on the bottom of your steamer. Not to thickly, or the bottom will get over cooked before the top is ready.
3. Slice the garlic and shallots, thinly and sprinkle on top of the Kale. At this point, I generally add a little pepper, salt, and parsley. Then move on to the mushrooms.
4. Slice the mushrooms thinly, and add over top of garlic, shallots, and Kale. Then add any remaining Kale. Cover.
5. Steam. If everything went to plan, the water for the steamer would have just started boiling, while you were placing the mushrooms on the mix. Once the mix is covered, steam for 3-5 minutes.
6. I like the Kale on top to turn a bright green, but still retain some firmness. The bottom layer of Kale will become darker and softer. It generally takes under 5 minutes for the top Kale to turn a bright green and sweat a little.

kale fresh, garlic, shallots, white button mushrooms, shiitake, portabello mushroom, parsley, olive oil, salt

Taken from www.yummly.com/recipe/Steamed-Kale-with-Mushroom-Medley-1692947 (may not work)