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
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
PORK CHOPS, KALE, AND MUSHROOM IN A SPICY BROTH
Here is another one-pot recipe that you can prepare, cook, and serve in 30 minutes with no mess to clean after! Just the pot and your plates. Enjoy this paleo recipe for 2! If you want to know my secret ingredient to make the sauce in this dish and some of my others extremely special... It's adding a little Dijon mustard in the broth. I promise once you try it, you will add it to many of your dishes! Go ahead, try it!
Provided by Cindy Anschutz Barbieri
Categories Everyday Cooking
Time 35m
Yield 2
Number Of Ingredients 15
Steps:
- Heat a large saucepan over medium-high heat. Add butter and olive oil; heat until melted. Add pork chops; cook until browned, about 2 minutes per side. Add shallot and garlic; cook until tender, about 1 minute. Toss in kale, mushrooms, onion, and red bell pepper; cover and cook until wilted, about 5 minutes. Season with salt, pepper, and pepper flakes.
- Pour chicken broth and Dijon mustard into the saucepan. Bring to a high simmer. Reduce heat to medium-low. Stir in arrowroot; cook until broth is reduced by half and sauce has thickened, about 5 minutes. Divide between 2 pasta bowls.
Nutrition Facts : Calories 753.3 calories, Carbohydrate 43.5 g, Cholesterol 145.3 mg, Fat 39.1 g, Fiber 8.1 g, Protein 62.7 g, SaturatedFat 13.9 g, Sodium 1600 mg, Sugar 7.2 g
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
CREAMY MUSHROOMS AND KALE
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese.
KALE AND MUSHROOMS WITH CREAMY POLENTA
Make and share this Kale and Mushrooms With Creamy Polenta recipe from Food.com.
Provided by cinwalsh_8057651
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook kale in a large pot of boiling salted water until tender, about 6 minutes. Drain.
- Bring milk, water, polenta, salt, and pepper to a boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
- Cook pancetta or bacon in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta/bacon to paper towels to drain.
- Add mushrooms and 2 tablespoons oil to drippings in skillet. Saute until mushrooms are tender, about 6 minutes.
- Stir in kale and pancetta. Add garlic and broth, simmer until broth is slightly reduced, about 6 minutes.
- Stir in thyme, lemon peel and 2 tablespoons oil. Season to taste with salt and pepper.
- Whisk butter and parmesan cheese into polenta and divide among plates. Top with kale and mushroom mixture.
Nutrition Facts : Calories 490, Fat 27.4, SaturatedFat 11.4, Cholesterol 46.4, Sodium 559.8, Carbohydrate 48.7, Fiber 5, Sugar 9, Protein 16.4
KALE AND MUSHROOMS WITH BASMATI RICE
Make and share this Kale and Mushrooms With Basmati Rice recipe from Food.com.
Provided by dicentra
Categories Greens
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Remove stems from kale; wash leaves thoroughly. Bring 1 cup water to a boil in a large Dutch oven; add kale.
- Cook 15 minutes or until tender. Drain kale; cool slightly. Chop kale, and sprinkle with vinegar.
- Heat oil in pan over medium heat. Add onion; sauté 3 minutes. Add garlic and mushrooms; sauté 2 minutes.
- Add rice; cook 1 minute, stirring frequently. Add basil, broth, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 12 minutes.
- Spread kale over rice. Cover and cook 5 minutes or until liquid is absorbed. Discard bay leaf. Sprinkle with cheese and pepper; toss well.
Nutrition Facts : Calories 231.8, Fat 5.3, SaturatedFat 1.9, Cholesterol 7.3, Sodium 176.5, Carbohydrate 38.6, Fiber 3.9, Sugar 2.1, Protein 10.5
SWEET AND SPICY WILTED KALE
Packed with vitamins, calcium, and fiber, this kale dish is lightly sweet and subtly spicy. Add pasta or polenta for a main course or serve alone as a side dish.
Provided by Onika101
Categories Side Dish Vegetables Greens
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until just crispy, about 10 minutes. Drain bacon slices on paper towels. Trim and discard half the fat from each piece. Dice remaining bacon.
- Use a paper towel to wipe out skillet, leaving a light coating of bacon grease. Add onion, garlic, and margarine. Cook until onions are soft and translucent, stirring frequently, about 5 minutes. Add kale and toss until wilted, 3 to 5 minutes. Add apple cider, habanero sauce, cooked bacon, and turkey sausage. Cook, stirring occasionally, until liquid is reduced, 15 to 20 minutes. Season with salt.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 24.8 g, Cholesterol 49.7 mg, Fat 13.2 g, Fiber 2.8 g, Protein 18.4 g, SaturatedFat 3.4 g, Sodium 849.3 mg, Sugar 9.8 g
SPICY TURKEY, KALE, AND MUSHROOM SOUP
Make and share this Spicy Turkey, Kale, and Mushroom Soup recipe from Food.com.
Provided by tannermom
Categories < 4 Hours
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Crumble the ground turkey into a medium bowl. Add the paprika, red pepper flakes, chili powder, salt, pepper, cumin, oregano, coriander and cloves; mix well. Stir in the vinegar and 1 tablespoon of water; cover and refrigerate for at least 1 hour, up to overnight.
- Place a large pot over medium heat. Add the remaining 1 tablespoon of water, onions, and garlic. Sauté until the onions begin to soften, about 4 minutes. Turn the heat to medium-high and add the turkey mixture and mushrooms. Cook, stirring often, until the turkey is browned, about 8 minutes. Add the broth and bring to a boil. Add the kale. Reduce the heat to a simmer, cover, and continue to cook until the kale is tender (about 10 minutes), and serve.
Nutrition Facts : Calories 378.5, Fat 13.2, SaturatedFat 3.4, Cholesterol 78.2, Sodium 881.1, Carbohydrate 34.5, Fiber 6, Sugar 5.7, Protein 38
SPICY KALE AND MUSHROOMS (RAW)
Make and share this Spicy Kale and Mushrooms (Raw) recipe from Food.com.
Provided by ThatSouthernBelle
Categories Greens
Time 2h
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Place ingredients in a Ziploc bag or plastic container.
- Let marinate for at least 2-3 hours.
Nutrition Facts : Calories 380.3, Fat 28.7, SaturatedFat 4, Sodium 1259.2, Carbohydrate 27.7, Fiber 4.8, Sugar 5.6, Protein 8.1
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