Kale and Portobello Mushrooms
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 portobello mushroom caps, sliced
- 1 1/4 pounds kale, stemmed and chopped
- Salt and pepper
- Freshly grated nutmeg, to taste, about 1/4 teaspoon
- 1/2 cup dry Italian red wine
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