Browning the mushrooms creates a rich, earthy flavor that contrasts well with the bright, peppery kale and zingy dressing.
The heat of the mushrooms wilts and softens the kale slightly without needing to cook the greens.
Hearty enough for a vegetarian lunch, it’s also a great side dish or first course.
When you cook as a couple, you have to constantly deal with what each person does and doesn't like to eat. One of us (Matt) loves mushrooms, though, admittedly, mostly fried up English-style for breakfast; the other (Emily) used to dislike them, finding them to be either chewy, slimy, rubbery, or otherwise unappetizing.
We eventually realized that the problem wasn't with the mushrooms, it was how we'd been cooking them. We'd been treating mushrooms like most other vegetables, when we really should've been cooking them like meat. By searing mushrooms until deeply browned, you can bring out their earthy, meaty, umami-packed flavor, while their interiors remain tender and juicy. Now, we have no conflict—we both love mushrooms and work them into our meals all the time. Here, we toss them with baby kale and a flavorful sherry vinaigrette to make an easy, filling salad.
The key here is to develop a really good crust on the mushrooms, just like you would with a steak. And one of the best ways to do that is to avoid crowding the pan—mushrooms are prone to dumping a lot of liquid, which is why they often wind up steaming themselves instead of searing. The less crowded the pan is, the less liquid they'll dump, and the faster said liquid will evaporate, allowing the mushrooms to stop steaming and start searing. You don't even have to move them around much—just let them sit and sizzle in the oil, stirring just enough to brown them on all sides. The whole process can easily take six or seven minutes, if not more.
The choice of mushrooms is entirely up to you—we almost always start with a basic cremini (sometimes sold as baby portobellos) and then add in whatever varieties pique our interest, from cultivated oyster and shiitake mushrooms to wild chanterelles and black trumpets. Incorporating more than onetype of mushroomadds a wealth of nuanced flavor and texture to this dish—just keep in mind that if you use shiitakes, you'll want to remove and discard their tough, woody stems.
After a nice, crisping sear, what you end up with are mushrooms that will satisfy both vegetariansandpeople who think bacon should be a food group. They're salty and savory, crispy and juicy.
To finish the mushrooms, we add sliced shallots to the pan and cook them until softened and tender, then deglaze the pan with some sherry wine, reducing it until it's nearly evaporated.
Then, we toss the mushrooms and shallots with kale leaves and a dressing of rich, nutty sherry vinegar, mustard, a touch of honey, and olive oil. (If you don't have sherry vinegar, a good red wine vinegar is a fine substitute.)
Today, one of us (Matt) is thrilled that the other (Emily) is fully on board the mushroom train. Now, if only we could agree on Marmite and kidney beans...
Heat 2 tablespoons olive oil in a large skillet over high heat until shimmering. Add mushrooms and cook, stirring occasionally, until they've released all their liquid and are browned, about 10 minutes total, reducing heat if oil starts to smoke excessively. Lower heat to medium, and stir in butter and shallots. Cook, stirring often, until butter is melted and shallots soften and turn translucent, about 4 minutes. Season with salt and pepper. Add sherry and cook until mostly evaporated. Remove from heat and keep warm.
In a small bowl, whisk together the remaining 1/4 cup plus 2 tablespoons olive oil with sherry vinegar, mustard, and honey. Season with salt and pepper. Alternatively, add dressing ingredients to a jar, cover, and shake until emulsified.
In a large bowl, toss kale with just enough dressing to lightly coat. Add warm mushrooms and toss again. Add more dressing, as needed, to lightly coat all ingredients. Top with goat cheese, if using, and serve. Extra dressing can be kept in the refrigerator for another use.
Notes
For a list of assorted cultivated and wild mushrooms, check out our Serious Eats mushroom shopping guide.
“Minced garlic, olive oil, and salt are also simple ingredients that can transform the flavor of a bitter kale dish. ' “Cutting the stem of kale and marinating it with olive oil and salt can help reduce bitterness.”
Kale is a great green veggie that mixes with many things: Cranberry, sunflower, pumpkin seeds, Bluberries, strawberries, raspberries, almonds, cashews, Spring mix lettuce.Steak, salmon, Chicken.
Often labeled as a superfood, kale is one of the healthiest and most nutrient-dense foods you can eat. This leafy green comes in a variety of colors, shapes, and textures. It's often eaten raw in salads and smoothies but can also be enjoyed steamed, sautéed, boiled, or baked.
Minced garlic, olive oil, and salt are also simple ingredients that can transform the flavor of a bitter kale dish. Cutting the stem of kale and marinating it with olive oil and salt can help reduce bitterness. Let it marinate in the fridge for at least 24 hours for better tenderness and less bitterness.
Mix with sweets: combining kale with naturally sweet-tasting foods such as fruits, or sweet-tasting spices can help mask some of its bitterness. Add a touch of salt or spices: spicy and salty flavors can also tame some of kale's strong bitterness. Try cooking kale in vegetable broth with a touch of chili flakes.
In a large saucepan bring about 2 cups of water and a large pinch of salt (⅛ to ¼ tsp.) to boiling. Add 12 ounces torn kale. Return to boiling. Reduce the heat and simmer 20 to 25 minutes or until tender.
Some hold that you dress the salad fully, then massage. That's fine. I prefer just to splash a little oil, a couple drops of vinegar or lemon juice, and a pinch of salt on the greens and massage them like that—just rub the strips between your fingers. You'll feel the kale start to break down almost immediately.
Cover with a lid and allow the water to come back to a boil. Then reduce the heat slightly and allow the kale to boil for five minutes. After five minutes, use a fork to retrieve a piece of kale and test it for tenderness. The kale should be soft and smooth.
Any type of kale will work here. I especially like to use curly kale, but feel free to swap in Tuscan kale (aka lacinato kale) if you prefer. Extra-virgin olive oil and fresh lemon juice – You'll massage them into the raw kale to help the leaves soften.
Raw kale can be hard to digest. Kale's fibrous cell walls may prevent your body from absorbing nutrients, but cooking kale can reduce its antioxidant content. Nutrition experts say steaming kale is a good way to make it easier to digest while preserving most of the nutrients.
Leafy greens, such as spinach or kale, are excellent sources of fiber, as well as nutrients like folate, vitamin C, vitamin K and vitamin A. Research shows that leafy greens also contain a specific type of sugar that helps fuel growth of healthy gut bacteria.
RELATED: Believe It Or Not, Kale Actually Lives Up To All Of Its Hype—Here's Why. Manganiello says you can eat kale every day, just don't overdo it. She recommends one to two servings maximum of kale per day, leaving room for other healthy foods that provide an assortment of nutrients.
Typical shelf life: Generally, kale can last in the fridge for about five to seven days. The key is to store it correctly to maintain its crispness and nutrients. Impact of temperature and humidity: Kale prefers a cool and slightly humid environment, so the crisper drawer in your fridge is ideal.
"However, if you are looking for a food that is particularly high in fiber, vitamins K and C, kale is a better choice," she said. "If you are looking for a food that is particularly high in folate and a source of iron, and vitamins A and E, then spinach is a better choice."
Massaging kale for salad makes the vegetable more palatable by releasing its bitter compounds and—as a result—making the kale less bitter. This simple process breaks down the vegetable's fibrous texture, making it more tender, easier to chew, and more digestible.
Raw kale can be hard to digest. Kale's fibrous cell walls may prevent your body from absorbing nutrients, but cooking kale can reduce its antioxidant content. Nutrition experts say steaming kale is a good way to make it easier to digest while preserving most of the nutrients.
Why You Should Soak Kale. Not only does soaking kale tenderize it, it also pulls double duty by cleaning it and improving the flavor at the same time. It produces the same results as massaging, with a fraction of the work.
Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.
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