Published 10 August 2020
I know not everybody loves kale, despite its nutritional value, and I usually substitute silver beet when I cook it for myself.
2 TB butter or light olive oil
250-300gr chopped or sliced mushrooms1 1/2-2 cups roughly chopped kale (orsubstitute)
Juice of 1/2 lemon
125ml light cream
Generous sprinkle of coarsely ground black pepper
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.
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.