Kale Mushroom Oregano Amber Ale Torta Filling
Servings Prep Time
4serving 10minute
Cook Time
20minute
Servings Prep Time
4serving 10minute
Cook Time
20minute
Ingredients
Instructions
  1. In a large skillet or Dutch oven, over medium heat, add the olive oil and red onions. Sauté the onions for 4 – 5 minutes or until they are just translucent. Add the mushrooms and sauté for another 5 – 6 minutes, or until the edges just start to brown and the mushrooms have released their water. Add the garlic and cook for 1 minute. Add the two bunches of kale, oregano and chipotle, and sauté for 3 – 4 minutes, until the kale just starts to wilt. Deglaze with the beer, remove any fond from the bottom of the pan and reduce the beer to a glaze that coats the vegetables. Season with salt and malt vinegar to taste.
  2. Add the two bunches of kale, oregano and chipotle, and sauté for 3 – 4 minutes, until the kale just starts to wilt. Deglaze with the beer, remove any fond from the bottom of the pan and reduce the beer to a glaze that coats the vegetables. Season with salt and malt vinegar to taste.
Recipe Notes

Other Uses for the Recipe:

  • For a twist on nachos, layer this filling over tortilla chips, grated pepper jack cheese and some of the Smoked Märzen Refried Black Beans, and bake at 400°F/204°C for 15 – 20 minutes, until the cheese is melted and bubbling
  • Use as a filling for an omelet with some crumbled goat cheese
  • Try this Torta recipe

Kale-Torta-Sandwich-3-96

Executive Chef: Sean Z. Paxton

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