Mushroom And Kale Naan Pizza Recipe 435

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MUSHROOM AND KALE NAAN PIZZA RECIPE - (4.3/5)



Mushroom and Kale Naan Pizza Recipe - (4.3/5) image

Provided by Pikachutherecipereader

Number Of Ingredients 9

Ingredients
2 tbsp of olive oil
3/4-1 lb. cremini mushrooms, thinly sliced or mixed mushrooms, such as cremini , stemmed shitakes or maitake (thinly sliced)
2 large shallots, chopped
salt and pepper
1/2 cup of veggie broth or mushroom stock
1 bunch of kale, stemmed and chopped
4 pieces of garlic naan
3/4 lb. gouda with cumin, coarsely graded or shredded fontina or mild cheddar tossed with 1/2 tsp of cumin seed.

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



Smothered Mushrooms and Kale image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter, cut into small pieces
4 cloves garlic, chopped
24 small crimini mushrooms, wiped clean, halved
1 bunch kale, trimmed, stems removed and chopped
1/4 cup Marsala or other sherry
Salt and pepper

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



Roasted Mushroom and Kale Pizzette image

Provided by Giada De Laurentiis

Categories     appetizer

Time 40m

Yield 20 pizzettes

Number Of Ingredients 7

8 ounces cremini mushrooms, sliced
1 teaspoon extra-virgin olive oil, plus more for drizzling
1/2 teaspoon kosher salt
1 ball store-bought pizza dough (12 to 16 ounces)
1/2 cup shredded mozzarella
1 small bunch Tuscan kale (about 4 leaves), ribs removed, leaves sliced into ribbons
2 ounces gorgonzola, crumbled

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 over Navy Beans image

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

1 (15.5 ounce) can navy beans, rinsed and drained
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
¼ teaspoon crushed red chile flakes
3 tablespoons unsalted butter, divided
6 ounces sliced fresh mushrooms
3 ounces kale, stemmed and finely chopped
¼ teaspoon salt
⅛ teaspoon ground black pepper

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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