Garlicky Kale with Mushrooms

I just realized that two out of my first four posts contain kale recipes.  This blog's title is not a joke, people.

This recipe comes from one of my favorite cookbooks, Appetite for Reduction by Isa Chandra Moskowitz.  I made it for the first time a couple of days ago.  I've made braised kale many times, but for some reason it never occurred to me to add this much garlic to it.  Turns out, the garlic makes it over-the-top delicious.

I liked this recipe so much that after making it with cremini mushrooms on Tuesday night, I decided to make it again Wednesday night.  I didn't have any more mushrooms, though, so I made the kale as directed and threw in some steamed broccoli at the end.  It was great, and I think you could probably substitute pretty much any vegetable for the mushrooms and expect it to turn out garlic-licious.

So here are the ingredients:

• 1 teaspoon olive oil
• 6 cloves garlic, minced
• 1/4 teaspoon salt
• 8 ounces cremini or button mushrooms, sliced (about 2 cups)
• 1 pound kale, coarse stems removed, leaves sliced or torn into pieces
• Several pinches of freshly ground black pepper 

And here is the procedure:

Preheat a large skillet over medium heat. Sauté the garlic in the oil for about 2 minutes, being careful not to burn it. Spray it with a little nonstick cooking spray if needed. Add the mushrooms and sprinkle on the salt. Let them cook for 5 to 7 minutes, stirring often, until the moisture has released and the mushrooms are lightly browned. Add the kale and pepper, and use tongs to sauté for about 10 more minutes. Add splashes of water if the pan seems dry. The kale should be tender and cooked down pretty well. Serve immediately.