Sautéed Kale With Mushrooms Recipes

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KALE AND MUSHROOM SIDE



Kale and Mushroom Side image

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

1 teaspoon grapeseed oil
1 onion, diced
½ cup sliced shiitake mushrooms
3 cloves garlic, minced
1 tablespoon butter
1 tablespoon wine vinegar
1 pinch salt and ground black pepper to taste
1 bunch kale leaves, torn (ribs removed and discarded)
½ teaspoon freshly grated nutmeg

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

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