Kale, Mushroom and Tomato Saute with Polenta
"If you're a mushroom lover, use different varieties of mushrooms like shiitake, portobello or cremini in this rich, savory sauté. For extra flavor, try using olive oil from the jar of tomatoes in lieu of regular olive oil...."
INGREDIENTS
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2 tablespoons olive oil, divided 1/2 pound sliced button mushrooms Salt and pepper 8 oil-packed sun-dried tomatoes, drained and roughly chopped 2 cloves garlic, finely chopped 1 bunch kale (about 3/4 pound), stemmed and roughly chopped 1 (18 ounce) r
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2 tablespoons olive oil, divided
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1/2 pound sliced button mushrooms
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Salt and pepper
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8 oil-packed sun-dried tomatoes, drained and roughly chopped
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2 cloves garlic, finely chopped
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1 bunch kale (about 3/4 pound), stemmed and roughly chopped
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1 (18 ounce) roll precooked polenta, cut into 8 rounds
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1/4 cup grated Parmesan cheese (optional)
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