Kale and Mushroom Side The Best Recipes

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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."

Ingredients :

• 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

Instructions :

Prep : 15M	Cook : 4M	Ready in : 30M

• 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.

Notes :

• 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.

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