Guest guest Posted March 30, 2006 Report Share Posted March 30, 2006 Oregon Hash 1 TB extra virgn olive oil 1 TB butter 2 shallots, thinly sliced 1 lb. crimini (baby portobello) mushrooms, cleaned and sliced 1/2 lb. shiitake mushroom caps, sliced 4 to 5 cups (1 bunch) kale or cabbage, chopped 1 can (15 oz.) sliced beets, drained Salt and ground black pepper, to taste 8 oz. blue cheese crumbles, for garnish To a skillet, add extra virgin olive oil and butter. When butter melts into oil, add shallots then mushrooms and cook 5 minutes, then add kale. Wilt the kale into the pan and season with salt and pepper, to taste. When kale is hot and wilted, add beets and gently combine. Adjust seasonings. Garnish with blue cheese. Makes: 4 servings. Quote Link to comment Share on other sites More sharing options...
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