SMOTHERED MUSHROOMS AND KALE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste.
Nutrition Facts : Calories 196, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 195 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 7 grams, Sugar 4 grams
KALE AND MUSHROOM SIDE
I make this at least twice a week for my family. It is a super easy and yummy way for us to get a good dose of our dark leafy greens. Macadamia nut oil is also good in place of grapeseed if you have it.
Provided by alluvcooking
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute.
- Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 18.5 g, Cholesterol 7.6 mg, Fat 5 g, Fiber 3.5 g, Protein 4.9 g, SaturatedFat 2.2 g, Sodium 75.4 mg, Sugar 2.7 g
STIR FRIED KALE
A great way to use up some of the extra kale you might have in your garden! You can use other similar greens in this recipe - spinach, mustard greens, and arugula will all work. A mixture of greens is also quite good. Serve as a salad, as a side dish, or as a main dish with rice.
Provided by FISHLOVE
Categories Side Dish Vegetables Greens
Yield 6
Number Of Ingredients 5
Steps:
- Heat oil over medium-high heat in a large frying pan. Add onions and garlic; cook and stir until soft.
- Mix in breadcrumbs, and cook and stir until brown.
- Stir in kale, and cook until wilted. Serve hot or warm.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 27.8 g, Fat 8.6 g, Fiber 3.8 g, Protein 7 g, SaturatedFat 1.3 g, Sodium 233.7 mg, Sugar 1.9 g
KALE AND GINGER STIR FRY
Ginger and soy sauce give this dish an Asian flair. You may substitute spinach or bok choy for the kale.
Provided by Sharon123
Categories Greens
Time 9m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a medium skillet, cook the ginger root in oil, stirring, over medium heat for 1 minute.
- Add the kale and raise the heat to medium high.
- Add the soy sauce and water, and stir-fry until the kale is wilted but still slightly crunchy, about 3 minutes.
- Sprinkle with sesame seeds.
- Serve warm or cold.
- You may substitute spinach or bok choy for the kale.
- Enjoy!
Nutrition Facts : Calories 125.4, Fat 7.7, SaturatedFat 0.6, Sodium 386.6, Carbohydrate 12.8, Fiber 2.4, Sugar 0.2, Protein 4.5
STIR-FRIED KALE AND BROCCOLI FLORETS
A delicious, satisfying, low-calorie side dish for those who are dieting and can do without rice or potatoes.
Provided by BILLINLA
Categories Side Dish Vegetables Greens
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Heat olive oil in a large wok or skillet over high heat. Stir in garlic and chile pepper; cook for 2 minutes, stirring frequently. Stir in broccoli; cook 1 minute. Add kale, and cook 2 minutes, stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice, and season with salt to taste. Toss well.
Nutrition Facts : Calories 113.5 calories, Carbohydrate 15 g, Fat 5.5 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 97.1 mg, Sugar 2.3 g
MUSHROOM AND KALE STIR-FRY OVER NAVY BEANS
Mushroom and kale stir-fry served over a bed of navy bean "hummus" with a kick. Every time I buy kale for that famous soup we all love, the rest of the bunch goes bad. I always say that I am going to do something with it but there isn't enough for a batch of kale chips and it just sits in the crisper until I have to eventually pitch it. I came up with this based off a recipe a saw a couple of months ago and what I had on hand. Serves 2 as a main dish or 4 as a side.
Provided by Soup Loving Nicole
Categories Vegetarian Stir-Fry
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Combine navy beans, lemon juice, olive oil, garlic, and chile flakes in a blender. Blend until smooth and set aside.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add mushrooms and cook until golden brown, about 9 minutes. Transfer mushrooms to a bowl.
- Melt remaining tablespoon of butter in the skillet. Add kale and season with salt and pepper. Cook, stirring frequently, until wilted, about 3 minutes. Remove from heat. Add mushrooms back to the skillet and toss to combine.
- Divide bean mixture between 2 serving plates. Top with mushroom and kale mixture.
Nutrition Facts : Calories 508.9 calories, Carbohydrate 54 g, Cholesterol 45.8 mg, Fat 25.6 g, Fiber 13.1 g, Protein 20.9 g, SaturatedFat 12.2 g, Sodium 1300.4 mg, Sugar 2.4 g
KALE AND MUSHROOM STUFFING RECIPE BY TASTY
Here's what you need: unsalted butter, celery, large yellow onions, garlic, cremini mushroom, lacinato kale, fresh sage, fresh rosemary, day-old country white bread, large eggs, vegetable stock, fresh parsley, salt, black pepper
Provided by Pierce Abernathy
Categories Sides
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
- Melt the butter in a large skillet over medium heat. Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
- Add the mushrooms and cook until softened, about 5 minutes. Add the kale, sage, and rosemary. Cook for another 5 minutes, until the kale is wilted.
- In a medium bowl, beat together the eggs, vegetable stock, half of the parsley, the salt, and pepper.
- In a large bowl, combine the bread and cooked vegetable mixture.
- Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
- Transfer the stuffing to the prepared baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
- Top with the remaining parsley.
- Enjoy!
Nutrition Facts : Calories 594 calories, Carbohydrate 61 grams, Fat 32 grams, Fiber 3 grams, Protein 11 grams, Sugar 12 grams
KALE AND ONION STIR FRY
This is a great way to enjoy kale. The first time I bought it, this recipe was attached to it. I'm so glad I kept it. I hope you like it too.
Provided by DeeDee
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Clean kale and remove ribs.
- Spray wok or skillet with cooking spray.
- Heat on high, add kale and onions.
- Stir for 1 to 2 minutes.
- Pour in rice vinegar, soy sauce and sugar.
- Reduce to medium heat and stir until kale and onions are tender crisp.
- I cover and reduce heat to medium low and stir occasionally until cooked.
Nutrition Facts : Calories 78.9, Fat 0.8, SaturatedFat 0.1, Sodium 552.6, Carbohydrate 15.9, Fiber 2.8, Sugar 2.2, Protein 5
KALE STIR-FRY
Make and share this Kale Stir-Fry recipe from Food.com.
Provided by MrsJ492
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Wash kale. Pull greens away from the stalks, discarding stalks. Shred by hand into small pieces.
- Heat large wok . Add oil and swirl around. Add onion & leek and stir-fry 3 minutes. Add garlic, bell peppers & carrot. Continue stir-frying until onions are tender and peppers are beginning to soften but still crisp.
- Add the broccoli and pepper flakes, if using.and stir. Add the kale, cover and reduce heat to medium. Simmer for 5 minutes or until kale is tender, but still crisp, not too soft.
- Remove lid and let any excess liquid evaporates. Use two forks to mix the bean sprouts through the other ingredients. Add salt & pepper to taste.
- Transfer to serving plate and scatter nuts over the top, and serve with lemon wedges.
Nutrition Facts : Calories 296.3, Fat 16.3, SaturatedFat 2.6, Sodium 227.8, Carbohydrate 34.1, Fiber 6.7, Sugar 8.2, Protein 9.9
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