MUSHROOM AND KALE NAAN PIZZA RECIPE - (4.3/5)
Provided by Pikachutherecipereader
Number Of Ingredients 9
Steps:
- In a large skillet heat olive oil over medium high heat. add mushrooms cook stirring often until brown, about 8 minutes. add shallots season with salt and pepper, stir until shallots soften about 2 minutes. Add stock stirring to scrape up brown bits on bottom of skillet. Add kale; stir until wilted about 2 minuted.Cook, stirring often unti stock is almost evaporated, about 5 minutes. remove from heat. Meanwhile, preheat the broiler and heat a griddle pan or large skillet over medium high. Add a sprinkle of water to pan. Working in batches, toast naan until blistered in spots, about 2 minutes per side. Arrange the naan on a large rimed baking sheet; topped with mushroom mixture and cheese. Broil until cheese is bubbly and browned, about 2 to 3 minutes.
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
ROASTED MUSHROOM AND KALE PIZZETTE
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 20 pizzettes
Number Of Ingredients 7
Steps:
- Place a rack in the center of the oven and preheat to 475 degrees F. Toss the mushrooms with 1 teaspoon of olive and the salt and roast on a baking sheet until they are golden brown, 6 to 8 minutes. Set the mushrooms aside.
- Roll out the pizza dough to 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out circles in the dough and transfer the circles to a parchment-lined baking sheet. Drizzle the dough circles lightly with olive oil. Place a teaspoon of mozzarella on each circle, then top with the mushrooms and kale, then the gorgonzola. Drizzle a little more olive oil over each pizzette and bake until they are golden and bubbly, about 10 minutes. Arrange the pizzette on a platter and serve immediately.
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
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KALE AND MUSHROOM SKILLET PIZZA RECIPE | REAL SIMPLE
From realsimple.com
4/5 (5)Total Time 40 minsServings 4Calories 570 per serving
- Heat oven to 450° F. In a 12-inch ovenproof nonstick skillet, heat 2 tablespoons of the oil over low heat. Add the rosemary and heat until very fragrant, about 3 minutes. Pour into a small bowl; reserve the skillet.
- Add the remaining 2 tablespoons of oil, the kale, mushrooms, garlic, and ½ teaspoon each salt and pepper to the skillet. Cook over medium heat, stirring, until softened, 5 minutes. Transfer to a plate; wipe out the skillet.
- Roll out the dough on a lightly floured work surface to a 12-inch round. Heat the skillet until it is hot. Lightly dust the skillet with the cornmeal, then transfer the dough to the skillet. Cook over medium heat, shaking the pan occasionally, until the dough starts to set and is golden underneath, about 3 minutes.
- Remove from heat. Top with the cheese and kale mixture. Bake until the crust is cooked through and the cheese melts, 10 to 15 minutes. Use a spoon to drizzle the rosemary oil over the pizza. Serve hot.
KALE AND WILD MUSHROOM FLATBREAD PIZZA RECIPE
From livestrong.com
Servings 4Calories 440 per servingTotal Time 30 mins
- Heat 1 tablespoon of the oil in an extra-large (PFOA-free) nonstick skillet over medium-high. Add the onion and sauté until lightly caramelized, about 5 minutes. Add the mushrooms, kale, rosemary, and 1/2 teaspoon of the salt and sauté until the mushrooms are fully wilted, about 5 minutes. Transfer to a bowl.
- Cut each naan in half. Brush the entire top surface of each naan piece (or other flatbread) with the remaining 1/2 tablespoon oil. Stir together the ricotta, garlic, and remaining 1/4 teaspoon of the salt in a small bowl and spread onto the naan, leaving about a 1/8-inch rim. Top with half of the mozzarella cheese, all of the mushroom-kale mixture, then the remaining mozzarella cheese.
- To enjoy one or more pizzas, unwrap, place on a large baking sheet, and bake in a 400°F oven until heated through, crust is crisped and browned, and cheese is melted, about 25 to 28 minutes. (Hint: If desired, sprinkle with lemon or orange zest and/or sesame seeds at the table.)
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