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Yield
5 servings (serving size: 1 cup)
Becky Luigart-Stayner; Lydia DeGaris-Pursell

How to Make It

Step 1

Bring broth to a simmer in a small saucepan.

Step 2

Heat oil in a Dutch oven over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add mushrooms; cook 3 minutes, stirring occasionally. Stir in grano and white wine; cook until liquid is almost evaporated (about 2 minutes), stirring often. Stir in broth. Cover, reduce heat, and simmer 25 minutes.

Step 3

Add kale, salt, and garlic; cook 6 minutes or until kale is tender, stirring often. Add parsley and remaining ingredients.

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