Oregon Hash

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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.