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Kale and Mushroom Side Recipe

Recipe by: alluvcooking

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1Heat 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.
  • 2Switch 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.
Footnotes
  • Cook's Note:
  • For a more saucy mixture add 1/2 cup chicken or vegetable stock.
  • If you don't have shiitake mushrooms you can substitute any type of mushroom.
  • A nice addition to this dish is pine nuts; add them when you first start so they roast a little.
Ingredients
  • 4 servings
  • 127 cals
  • 1 teaspoon grapeseed oil
  • 1 onion, diced
  • 1/2 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)
  • 1/2 teaspoon freshly grated nutmeg
Nutrition

Amount per serving ( 5 total)

  • Calories:
    127
    6%
  • Fat:
    5
    8%
  • Carbs:
    18.5
    6%
  • Protein:
    4.9
    10%
  • Cholesterol:
    8
    3%

Based on a 2,000 calorie diet

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