Ingredients

• 3 tablespoons butter
• 1 bunch kale, stems removed and leaves chopped
• 1 large shallot, thinly sliced
• 5 crimini mushrooms, sliced
• 3/4 cup heavy whipping cream
• 1/4 cup shredded Asiago cheese
• 4 cloves garlic, crushed to a paste
• 1 pinch salt and ground black pepper to taste

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Instructions

1. Heat butter in a large skillet over medium heat; cook and stir kale and shallot until kale is tender, about 5 minutes. Stir mushrooms, cream, Asiago cheese, garlic, salt, and black pepper into kale mixture. Reduce heat to low and simmer until cream has thickened and mushrooms are tender, about 10 minutes.