Kale With Porcini and Portobello Mushrooms (Recipe)

Chef and restaurateur Gretchen Hanson caters to customers on diverse diets at Hobos Restaurant & Bar in Rehoboth Beach. This dish is ideal for flexitarians who want a satisfying but meatless main course.


12 peeled garlic cloves
½ cup extra virgin oil
3-4 cups vegetable stock
½ cup porcini mushrooms
1 tablespoon canola oil
1 yellow onion, chopped
2 bunches kale
½ cup extra virgin olive oil or garlic oil, divided
6-8 large portobello mushrooms, cleaned and sliced
1 (15 ounces) can organic cannellini beans, drained
1 teaspoon dried oregano or 1 tablespoon fresh, chopped oregano
1 tablespoon fresh flat-leaf Italian parsley, chopped
½ teaspoon white pepper
½ teaspoon herbal sea salt or sea salt flakes
Pinch crushed red pepper, if desired


Preheat oven to 325 degrees. Place garlic cloves and olive oil in a roasting pan and roast in the oven for about an hour or until the garlic is mushy and brown. The garlic should have absorbed most of the oil. Remove the cloves and set aside. Heat the vegetable stock—do not let it boil. Add the porcini mushrooms and cook over low heat for about an hour. Strain, reserving the liquid. Roughly chop the porcini mushrooms and return them to the liquid. Heat canola oil in a pan and cook the onions on the stove until they’re caramelized. Set aside. Clean and roughly chop the kale. Heat ¼ cup olive oil or garlic oil, and add the kale. Sauté until wilted. Heat the remaining ¼ cup olive oil in a pan and sauté the sliced portobello mushrooms. Combine all ingredients in a saucepan, including the cannellini beans, with seasonings and herbs. Simmer until the flavors have melded. Serves four.

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