Ingredients

• Ingredients Scale 1x2x3x 1 tablespoon olive oil or water for water saute 1 small onion (or large shallot), diced 1 lb. (16 oz.) mushrooms, sliced or quartered, cremini or baby bella’s 1 1b. (16 oz. or 2 large bunches) kale, stems removed and chopped (or use pre-cut for ease) 1/4 cup white wine 1 cup vegan heavy cream (recipe in notes) 1/4 cup unsweetened almond milk, more as needed himalayan salt & cracked pepper to taste To serve Almond Parmesan (a pantry staple) Grain or pasta (farro, quinoa, rice, barley, bowtie, couscous, penne)

Preparation

• Instructions Preheat oven to 350 degrees. Heat oil over medium heat, add onion and saute for 3 – 4 minutes, and mushrooms and cook another 5 minutes, stirring occasionally until some of mushroom liquid cooks away and they start to brown. Add the white wine and boil for a couple minutes. Add kale, and continue cooking until soft, about 4 minutes. Add the cream and milk, let simmer for several more minutes. Turn off heat. (If you have time, leave this mixture to steep; the cream and milk will get wonderfully mushroomy.) Season with salt and pepper. Transfer the mixture to a shallow baking dish. Place in the oven and bake for about 25 minutes, or until golden and bubbly. Top with a light dusting of almond parmesan. Serve over a bed of farro, barley, white or brown rice, pasta or pasta of choice. Top with a tad more almond parmesan and salt & pepper to taste. Enjoy with the rest of the wine or a nice glass of lemon water.