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My review
Kale and Mushroom Side
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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Ingredients
30 m servings 127 calsOriginal recipe yields 4 servings
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Directions
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- 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.
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.
Nutrition Facts
Per Serving: 127 calories; 5 g fat; 18.5 g carbohydrates; 4.9 g protein; 8 mg cholesterol; 75 mg sodium. Full nutrition
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Reviews
Read all reviews 14Most helpful
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1/29/2017
This is definitely a do-again recipe. The pic with it shows pasta but none in the ingredients and I made it exactly except used veg oil in place of grapeseed oil. I used shitake mushrooms as it ...
1/26/2017
This is a very tasty and versatile recipe! I used portobello mushrooms that I had on hand. Also used balsamic vinegar and a little less nutmeg. I love using a big wok for stirfrying leafy gre...
12/28/2016
This recipe is cheap and easy to make. Tastes GREAT and very lo w calorie...
6/22/2014
This is the only way I have made kale so far and liked it. I followed direction closely but not exact. Just used regular oil. Anyway as long as you don't change it too much you can't go wrong wi...
4/21/2014
Great to serve over pasta! I also have added either chicken or flank steak ...to make it a full meal
6/4/2018
This was spectacular! I wonder why it doesn't have 1000 five-star reviews! Two things: the recipe calls for one 'bunch' of kale. Different varieties had different sized bunches, and my bunch was...
10/21/2017
Delicious! Served with Heinen's spinach and feta salmon burgers. Added Greek Freak seasoning and squeezed fresh lemon juice on it after it was at the table.
3/2/2016
I was out of wine vinegar so used balsamic and substituted grapeseed oil and butter with coconut oil and it was great!
1/20/2016
Used olive oil instead of grapeseed oil, and balsamic vinegar instead of wine vinegar. Worked out fine!