Ann Creber's - Sauteed Mushrooms with Kale, Black Pepper & Cream

I know not everybody loves kale, despite its nutritional value, and I usually substitute silver beet when I cook it for myself.

INGREDIENTS

Serves 3-4

1. 2 TB butter or light olive oil
2. 250-300g chopped or sliced mushrooms1 1/2-2 cups roughly chopped kale (orsubstitute)
3. Juice of 1/2 lemon
4. 125ml light cream
5. Generous sprinkle of coarsely ground black pepper

METHOD

1. Melt the butter or heat the oil ion a large frying pan over moderate heat. Add the mushrooms and cook for 10-15 minutes, stirring occasionally, until soft and cooked through.
2. Add the chopped greens and cook for a minute or two until just wilted. Stir in lemon juice, cream and the black pepper. Serve immediately.

May be served as an accompaniment for steak or other grilled meats or top with a fried or poached egg for a substantial lunch.

Ann Creber
The Good Life on 3MDR 97.1 FM
Live to air every Monday 3.00-5.00 PM