What you need...
1 bunch asparagus, washed & trimmed
1 bunch kale, washed & stalked trimmed, chopped into bite size pieces
1/3 cup minced onion
2 tablespoons olive oil
1 pint mushrooms, washed & sliced
2 tablespoons butter
1 box Boursin cheese
1/2 cup organic half & half
1/4 tsp nutmeg
3 tablespoons parmesan cheese
Preheat oven to 375F. Add olive oil and onion to a sauté pan and cook on medium heat for 5 minutes. Add kale and continue to cook for about 7 minutes or until kale is cooked down and dark green. Turn into lightly greased pie dish. To the sauté pan add butter and mushrooms, cook on medium heat for 4-5 minutes or until mushroom become softened and dark. Add cream, Boursin cheese and nutmeg and stir to combine. Continue to cook for about 2-3 minutes or until the sauce becomes thickened. Pour sauce over kale and spread. Top with 1 bunch of asparagus and sprinkle parmesan cheese on top. Bake for 30 minutes. Serve hot.
What you need... |
Saute onion in olive oil on medium heat. |
Add kale and cook until cooked down and dark green. |
About 7 minutes. |
Add to lightly greased, oven safe pie plate. |
To the sauté pan, add butter and mushrooms. |
Cook on medium heat for about 5 minutes. |
Add half and half and Boursin cheese. |
Add nutmeg and cook until barely thickened. |
Pour and spread over kale. |
Top with asparagus... |
Sprinkle with parmesan cheese and bake for 30 minutes. |
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