Pan-Seared Scallops, Mushroom Risotto and Sauteed Kale with Garlic

Ingredients

• 5 cup vegetable broth (Can be substituted with chicken or mushroom broth.)
• 2 tbsp olive oil (Extra virgin olive oil is preferred.)
• 4 tbsp unsalted butter (Divided into separate portions for cooking.)
• 1 lb cremini mushrooms (Cleaned and sliced about 1/4-inch thick.)
• 1 pcs shallot (Large, finely chopped.)
• 3 cloves garlic (Minced.)
• 1.5 cup arborio rice (Do not rinse the rice.)
• 0.5 cup dry white wine (Such as Pinot Grigio or Sauvignon Blanc.)
• 0.75 cup parmesan cheese (Freshly grated, plus more for serving.)
• 1 tsp salt (Or to taste.)
• 0.5 tsp black pepper (Freshly ground, or to taste.)
• 2 tbsp fresh parsley (Chopped, for garnish.)

Instructions

1. 1

   Prepare Broth and Sauté Mushrooms

   • Pour the vegetable broth into a medium saucepan and bring it to a gentle simmer over low heat. Keep the broth warm throughout the entire cooking process.
   • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium-high heat.
   • Add the sliced mushrooms and cook, stirring occasionally, until they are well-browned and have released their moisture, about 8-10 minutes. Season with a pinch of salt and pepper.
   • Remove the cooked mushrooms from the pot with a slotted spoon and set aside in a bowl.
2. 2

   Sauté Aromatics and Toast Rice

   • Reduce the heat to medium. In the same pot, add 1 tablespoon of butter.
   • Add the finely chopped shallot and cook until softened and translucent, about 3-4 minutes.
   • Stir in the minced garlic and cook for another 30-60 seconds until fragrant, being careful not to burn it.
   • Add the Arborio rice to the pot. Stir constantly for about 2 minutes to toast the grains. The edges of the rice should become translucent, and it will smell nutty.
3. 3

Ingredients

• 1 lb Kale (Lacinato or curly kale recommended)
• 2 tbsp Extra Virgin Olive Oil
• 4 cloves Garlic (Thinly sliced)
• 0.25 tsp Red Pepper Flakes (Optional, adjust to taste)
• 3 tbsp Water (Or use vegetable broth for more flavor)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 1 tbsp Lemon Juice (Freshly squeezed)

Instructions

1. 1

   Prepare the Kale: Wash the kale leaves thoroughly under cold running water. Pat them completely dry with a salad spinner or clean kitchen towel. Remove the tough, woody center stems by tearing the leaves away. Roughly chop the leaves into bite-sized pieces. Thinly slice the garlic cloves.

2. 2

   Sauté Aromatics: Heat the extra virgin olive oil in a large skillet or Dutch oven over medium heat. Once shimmering, add the sliced garlic and red pepper flakes (if using). Cook, stirring constantly, for about 30-60 seconds until the garlic is fragrant and just beginning to turn golden. Do not let it brown, as it will become bitter.

3. 3

   Wilt the Kale: Add the chopped kale to the skillet. The pan will be very full. Using tongs, toss the kale continuously for 1-2 minutes to coat it with the garlic-infused oil. It will begin to wilt and reduce in volume.

4. 4

   Steam to Tenderness: Pour the water or vegetable broth into the pan. It will sizzle and create steam. Immediately cover the skillet with a lid and reduce the heat to medium-low. Let the kale steam for 3-5 minutes, until it has wilted to your desired tenderness.

5. 5

   Finish Cooking: Uncover the skillet and increase the heat back to medium. Continue to cook, stirring occasionally, for another 2-3 minutes to allow any excess liquid to evaporate.

6. 6

   Season and Serve: Remove the skillet from the heat. Season with salt and freshly ground black pepper. Drizzle with the fresh lemon juice and toss one final time to combine. Serve immediately.