Kale and Mushroom Side recipe

All Recipes Best Recipe Side Dish Vegetables Greens

Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 75.4 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

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.

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