Braised Kale, Potatoes and Mushrooms

Ingredients

• ¼ cup water
• 1 lb kale, stemmed and torn into large pieces
• 1 cup diced uncooked red potatoes, with skins
• 1 tbsp olive oil
• 1 cup chopped or sliced portobello mushrooms
• 2 medium shallots, minced
• 2 cloves garlic, minced
• salt and freshly ground black pepper to taste

Directions

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