Name: Kale and Mushroom Side recipe
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

All Recipes 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

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.

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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