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Juliane Femenella: "As I made it on Friday as the main course, I used…" Read More
10Ingredients
55Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 8 Tbsp. butter (divided)
- 12 oz. shiitake mushrooms (stems removed and sliced)
- 3 cloves garlic (minced)
- 3 bunches kale (stems discarded, leaves chopped into 1/2-inch pieces)
- 1/2 cup chicken stock
- 6 Tbsp. flour
- 3 1/2 cups half and half (at room temp)
- 1 cup Parmigiano Reggiano (freshly grated)
- 4 shallots (large, thinly sliced)
- canola oil
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Reviews(1)
Juliane Femenella 4 years ago
As I made it on Friday as the main course, I used a can of light tuna in place of the chicken broth. Very pleasant and I didn’t even eat all of the fried onions!