Sautéed Kale and Mushrooms

Sautéed kale and mushrooms is a quick and easy side dish with hearty, softened kale leaves and tender, meaty mushrooms. Great for a healthy veggie side dish!

I love that kale has catapulted itself from a lowly salad bar garnish to a center phase mega star superfood.

We used to use it in planters as a pretty accent in garden pot arrangements and now we're loading it onto our plate and devouring it by the forkful.

I mean, if ever you lot needed some hope or inspiration for a plow-around, simply wait to kale! Impressive indeed.

So like most people, I didn't really grow upwardly eating much kale. Iceberg lettuce? Oh yep. Occasionally some romaine? Peradventure. Collards? A definite on special occasions here in the South.

But it turns out, I really like kale. So again, I really similar most dark, leafy greens. As an developed at least. Who knows what the child version of me would have idea!

Kale melts downward similar spinach as information technology cooks, reducing in volume and softening, but the end production has much more substance. It holds its form a bit more than. This makes it feel fifty-fifty more hearty and filling, in my opinion.

(Y'all know how you tin can dump an entire bag of spinach in the pan and cease upwardly with the tiniest clump? So sorry. Not the instance with kale though.)

Plus, it's fun to stuff a pan total and watch information technology wilt, wilt, wilt. But once again, non to nothingness. Here's my pan when I outset added the kale for this recipe.

In today's recipe for kale and mushrooms, I've paired our hearty kale leaves with some sautéed onions, garlic and mushrooms.

Tons of heavy hitting season with only basic, on-mitt ingredients.

It results in a really delicious combination and it couldn't be easier to ready.

That's my kind of weeknight dinner side dish solution!

Plus, it just takes nearly ten minutes to cook. Later you saute the onion, mushrooms and garlic, you stir in the kale until it'due south softened.

That's all! It's nearly 20 minutes offset to finish. And honestly, prepping the kale is the hardest part.

Oh, and I use just regular white push button mushrooms in this recipe. Merely you could certainly try it with cremini mushrooms or baby bella mushrooms if you prefer. All would piece of work keen!

A for serving, I highly recommend adding some red pepper flakes if you like a little heat and/or some grated Parmesan cheese at the end to mix in or serve on superlative of this side dish.

Either – and especially both together – simply add some extra flavor and "oomph" to the dish.

I promise you requite this a try soon to add together a new veggie side to your dinner routine.

And if you're already a kale lover and convert similar me, bank check out this citrus kale salad that features massaged kale. Or go main dish with this craven tortellini soup with kale or sausage and kale blimp spaghetti squash.

Make it on that veggie goodness and enjoy!

XO,

Kathryn

Prep Fourth dimension ten minutes

Cook Time x minutes

Full Time 20 minutes

Ingredients

• one teaspoon extra-virgin olive oil
• ane small onion, diced
• 2 cloves garlic, minced
• 4-viii oz. white button mushrooms, sliced
• ane/ii teaspoon salt, divided
• one/2 teaspoon blackness pepper, divided
• 1 agglomeration kale, stems removed, washed and torn into pieces or roughly chopped
• i/iv-1/ii teaspoon reddish pepper flakes (optional)
• 3-4 tablespoons grated Parmesan cheese (optional)

Instructions

1. Rut olive oil in big pan over medium heat.
2. Add onion and sauté for three-four minutes, until softened.
3. Add garlic and sauté for some other minute, until fragrant.
4. Add mushrooms and sauté until they've released their liquid and are slightly browned.
5. Season with one/iv teaspoon salt and 1/4 teaspoon pepper.
6. Reduce oestrus to medium-low.
7. Add together kale and continue to stir and mix and so the kale wilts.
8. Flavor with remaining salt and pepper and ruby-red pepper flakes, if using.
9. One time kale has wilted, reduce heat to depression and let it cook for another couple of minutes, to let it soften a little more and get well mixed.
10. Plough off oestrus and serve sprinkled with Parmesan cheese, if desired.

Notes

Sentry that your pan doesn't go likewise dried out or the kale will burn. Add a splash of water if you need a bit more liquid in your pan.

I apply regular white push mushrooms, just y'all could certainly try this with cremini mushrooms or baby bella mushroom if you'd similar. They would work bully besides!

Nutrition Information:

Yield:

ii

Serving Size:

1
Corporeality Per Serving: Calories: 233 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 10mg Sodium: 757mg Carbohydrates: 34g Cobweb: 12g Sugar: 13g Protein: 15g

lopezarecas.blogspot.com

Source: https://www.familyfoodonthetable.com/sauteed-kale-and-mushrooms/

Share this post