Adapted from a recipe I found here. We ate it over goat cheese polenta (which I posted here a couple weeks ago), but you could use whatever polenta recipe you like.
2 tablespoons olive oil, divided
1 pound sliced button mushrooms
1/4 c. diced onions (or more)
Salt and pepper
8 oil-packed sun-dried tomatoes, drained and roughly chopped
2 cloves garlic, finely chopped
1 bunch kale (about 3/4 pound), stemmed and roughly chopped
Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add mushrooms, onions, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and garlic and cook another 2 minutes. Stir in kale and 1/4 cup red wine, cover, reduce heat to medium low and cook until kale begins to wilt, about 2 minutes. Toss well, season with salt and pepper, cover and cook until wilted, about 2 minutes more. Cover and set aside.
Serve over polenta.