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
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
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
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 STIR-FRY
If you're looking for something quick, simple, and loaded with flavor--look no further! You can serve this as a meal or as a side dish and it's loaded with green leafy veggies, mushrooms, sweet potatoes, and mini peppers tossed in a spicy Thai peanut sauce.
Provided by CookingWithShelia
Categories Vegetarian Stir-Fry
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat.
- Place sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with salt and pepper.
- Bake in the preheated oven until soft, about 60 minutes.
- Heat grapeseed oil in wok over medium heat. Add kale and collard greens and cook until wilted, stirring frequently, about 10 minutes. Add onion, peppers, carrots, garlic, and ginger. Stir-fry for about 5 minutes. Mix in sweet potatoes and mushrooms, and cook for 5 minutes.
- Remove from heat, stir in Thai peanut sauce, and serve.
Nutrition Facts : Calories 372.8 calories, Carbohydrate 48.7 g, Fat 17.9 g, Fiber 10.5 g, Protein 10.6 g, SaturatedFat 2.4 g, Sodium 176.1 mg, Sugar 8.2 g
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