Hearty Mushroom Kale; a recipe

This is a dish I’ve been making for a while now.  My notes show that I made some changes to the original recipe but I’m not sure where it came from.  The addition of Marsala wine is what makes it for me, I believe.  It adds so much to the dish and smells amazing.  With so many great greens in season I’m sure any green would work, as long as it is hearty.

Try + enjoy.  Here is what I used but feel free to substitute.  This dish would be great with the addition of white beans too.  Next time.


2 packages sliced mushrooms (1 regular, 1 baby bella)

1 large clove of garlic, crushed

1/2 head of kale, bite size pieces

3T Marsala wine

splash of cream

1 pinch sage

2T olive oil

2t parmesan cheese


saute mushrooms in 1T olive oil

add the crushed garlic and sage after the mushrooms cook for a while

once mushrooms are softened, add 1T olive oil and kale

when softened, add Marsala wine and cream

before serving, sprinkle the cheese over the top.


  1. Chef – just discovered you on Foodbuzz…still leraning how to navigate there..I wanted to share a few links with you and invite you to join my rolling Tuesday event: .Perhaps you’d like to join our sustainable seafood blog event, Teach a Man to Fish? This year we’ll feature new chefs and great bloggers and lots of home cooks and foodies. Stop by and say hi! I was laughing at the cauliflower video. Don’t you think there’s going to be a shortage if people find out how easy it is make this yummy stuff?!- Jacqueline

    • Thank you Jacqueline. It’s nice to hear from you. Certainly I’d love to find out more about your event and if I’m a good fit. thanks so much!


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