The kale is pretty much my go to recipie, this time I brasied it for a bit with a can of San Marzano tomatoes. When I was at the market I saw the beautiful Enoki's and thought I would use them for a bit of texture. I sauteed them with rosemary, white wine, garlic and shallot just till tender. I topped the dish with some aged pecorino, the flavors melded together perfectly.
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