MUSHROOM & KALE STEW RECIPE BY TASTY
Here's what you need: fresh kale, sweet potato, cremini mushroom, fresh thyme, marjoram, Summer Savory seasoning, salt and pepper
Provided by Pamela Edwards
Categories Dinner
Time 30m
Yield 3 Servings
Number Of Ingredients 7
Steps:
- Saute kale in a 10-inch pan in 2 tbsp of oil and 2 tbsp of water.
- Add mushrooms & spices. Cook till wilted.
- Add sweet potatoes and simmer 4-6 mins.
- Serve plain or with quinoa, rice or pasta.
Nutrition Facts : Calories 102 calories, Carbohydrate 23 grams, Fat 0 grams, Fiber 3 grams, Protein 4 grams, Sugar 7 grams
KALE AND MUSHROOM STUFFING
Still looking for that perfect holiday stuffing recipe? Guess what? You've found it! Our recipe for Kale and Mushroom Stuffing is so good, you're never going to think of another stuffing again. This easy stuffing recipe is flavor-packed!
Provided by Ginsburg Enterprises
Categories Casseroles
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Coat a 3-quart casserole dish with cooking spray. Place bread cubes in a large bowl; set aside.
- In a large skillet over medium-high heat, melt butter with oil. Add onion and mushrooms;cook 5 to 7 minutes, or until soft. Stir in kale and continue cooking 3 to 4 minutes, or until kale begins to wilt.
- Add vegetable mixture to bread cubes. Add remaining ingredients; gently stir until well combined. Spoon into casserole dish.
- Cover and bake 20 minutes. Uncover and bake an additional 15 to 20 minutes, or until heated through.
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 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
CHEESY KALE AND MUSHROOM STRATA
Don't have a cast-iron skillet? Cook the kale mixture in a stainless-steel one, then bake the strata in a 13x9" baking dish.
Provided by Deb Perelman
Categories Bon Appétit Casserole/Gratin Egg Breakfast Bread Mushroom Leek Kale Cheese Milk/Cream Dinner Brunch Small Plates Kid-Friendly Holiday 2018
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Toast bread in a single layer on a rimmed baking sheet until beginning to dry out but not yet browned, 8-10 minutes.
- Meanwhile, heat oil in a 12" cast-iron skillet over medium-high. Arrange mushrooms in a single layer and cook, undisturbed, until lightly browned, about 3 minutes. Add garlic, season generously with salt and pepper, and cook, tossing and reducing heat if needed, until mushrooms are golden brown all over, about 2 minutes. Push to one side and melt 1 Tbsp. butter in center of skillet. Add leeks and season with salt and pepper. Cook, stirring often and mixing into mushrooms, until softened, about 5 minutes. Add kale by the handful, tossing to wilt slightly after each addition, and cook, tossing often, until all of the kale is mostly wilted, about 4 minutes. Transfer kale mixture to a medium bowl. Let skillet cool slightly, then wipe out and coat with remaining 1 Tbsp. butter.
- Whisk eggs, mustard, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl until no streaks remain, then whisk in milk. Arrange half of bread in skillet. Cover with half of kale mixture, then top with half of Gruyère and half of Parmesan. Top with remaining bread and kale mixture; pour egg mixture over. Press down on strata with a spatula to help bread absorb egg mixture. Scatter remaining Gruyère and Parmesan over.
- Bake strata until golden brown and no liquid seeps out when a knife is inserted into the center, 35-40 minutes. Let cool slightly before serving.
- Do Ahead
- Strata can be baked 3 days ahead. Let cool completely; cover and chill.
MUSHROOM AND KALE BURRITOS RECIPE BY TASTY
Here's what you need: olive oil, cremini mushroom, garlic, smoked paprika, low sodium soy sauce, liquid smoke, kosher salt, pepper, medium yellow onion, curly kale, low sodium vegetable broth, red pepper flake, brown rice, large flour tortillas
Provided by Rachel Gaewski
Categories Lunch
Yield 2 servings
Number Of Ingredients 14
Steps:
- Heat a drizzle of olive oil in a large saucepan. Once the oil begins to shimmer, add the mushrooms and cook for 4-5 minutes, until most of their liquid has been released. Add a bit more olive oil, 1 clove of garlic, the paprika, 1 tablespoon soy sauce, and the liquid smoke and cook for 3-4 more minutes, until the mushrooms are golden brown. Season with salt and pepper to taste. Remove from pan and set aside.
- To the same pan, add another drizzle of olive oil and the onion. Cook for 3-4 minutes, until the onion is semi-translucent. Add the kale and vegetable broth. Cover and steam for 5 minutes, or until the kale has wilted by about 75 percent.
- Add another drizzle of olive oil, the remaining clove of garlic, red pepper flakes, remaining tablespoon of soy sauce, and pepper and cook for 2-3 minutes, until the garlic is fragrant.
- To assemble a burrito, add ½ of the brown rice, ½ of the kale mixture, and ½ of the mushrooms to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
- Enjoy!
Nutrition Facts : Calories 1077 calories, Carbohydrate 174 grams, Fat 31 grams, Fiber 24 grams, Protein 38 grams, Sugar 19 grams
RYE, KALE, MUSHROOM & PUMPKIN SEED STUFFING RECIPE - (4.3/5)
Provided by á-174535
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Brush a shallow 3-qt. baking dish and a sheet of foil with oil. Place bread cubes in a very large bowl. Toast pumpkin seeds on a rimmed baking sheet, tossing once, until golden brown, 8 to 10 minutes. Let cool. Add to bowl with bread. Heat 2 tablespoons oil in a large skillet over medium-high. Add half of mushrooms, season with salt and pepper, and cook, tossing occasionally, until softened, 6 to 8 minutes. Transfer to bowl. Repeat with 2 tablespoons oil and remaining mushrooms. Heat 1/4 cup oil in skillet. Add celery and shallots, season with salt and pepper, and cook, stirring often, until shallots are golden brown and soft, 8 to 10 minutes. Add kale, sage, and rosemary and cook, tossing often, until kale is wilted, about 2 minutes. Transfer to bowl. Reduce heat to medium and cook wine in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Drizzle over bread mixture. Whisk eggs, 2 cups stock, and ½ cup oil in a medium bowl; pour over bread mixture. Season with salt and pepper and toss, adding more stock 1/4 cup at a time, you may not use it al), until combined and bread is hydrated. Transfer to prepared dish and drizzle with oil. Cover with oiled foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450°F. Uncover and bake until top is golden brown and crisp, 20 to 25 minutes. Let sit 10 minutes before serving. DO AHEAD: Stuffing can be assembled 1 day ahead. Cover and chill until ready to bake.
RYE, KALE, MUSHROOM, AND PUMPKIN SEED STUFFING
Swap in veggie stock and make all your vegetarian relations happy.
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Brush a shallow 3-quart baking dish and a sheet of foil with oil. Place bread in a very large bowl.
- Toast seeds on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool; add to bowl with bread.
- Heat 2 tablespoons oil in a large skillet over medium-high. Add half of mushrooms, season with salt and pepper, and cook, tossing occasionally, until softened, 6-8 minutes. Transfer to bowl. Repeat with 2 tablespoons oil and remaining mushrooms.
- Heat 1/4 cup oil in skillet. Add celery and shallots, season with salt and pepper, and cook, stirring often, until shallots are golden brown and soft, 8-10 minutes. Add kale, sage, and rosemary and cook, tossing often, until kale is wilted, about 2 minutes. Transfer to bowl.
- Reduce heat to medium and cook wine in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Drizzle over bread mixture.
- Whisk eggs, 2 cups stock, and 1/2 cup oil in a medium bowl; pour over bread mixture. Season with salt and pepper and toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and drizzle with oil.
- Cover with oiled foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
- Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.
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