Kale and Portobello Mushrooms

Ingredients

• 1.3 pounds kale stemmed chopped
• 0.3 teaspoon nutmeg freshly grated to taste
• 3 tablespoons olive oil extra-virgin
• 4  portobello mushroom caps sliced
• 4 servings salt and pepper 
• 0.5 cup red wine dry italian

Equipment

• frying pan
• tongs

Directions

1. Heat a large skillet over medium-high heat with extra-virgin olive oil. When the oil is hot, add mushrooms and cook until dark and tender.
2. Add kale and turn with tongs to wilt. Season the mixture of mushrooms and greens with salt, pepper and nutmeg.
3. Add wine and deglaze the pan. Reduce heat to low and cook greens 5 minutes longer then serve.