Sauteed Kale with Mushrooms & Garlic
This easy side dish is made in one pan and is surprisingly complexly flavoured. Don't rush browning the mushrooms - this is the basis for the deep flavour of the finished dish.
Ingredients
- 200 g (½ lb) mushrooms such as crimini, shitake or a mix, thinly sliced
- 2 cloves garlic minced
- ¼ tsp chili flakes
- 60 ml (¼ cup) dry white wine
- 60 g (3 cups) kale torn from stems & finely chopped
Instructions
- Add 2 tbsp of olive oil to a large skillet for which you have a lid. Set over medium-high heat. Once shimmering, add the mushrooms along with a generous pinch of salt. Cook, stirring occasionally, until the mushrooms release all of their moisture and are deeply golden brown - about 7-10 minutes.
- Add the garlic and chili flakes. Cook until very fragrant, about 30 seconds. Pour over the wine and cook for a minute or two longer, just unti the strong alcoholic smell has gone away.
- Add the kale along with 2 tbsp of water, a pinch of salt and a generous grind of black pepper. Stir to combine with the mushrooms and cover with a lid. Allow the kale to cook until it's wilted, tender and reduced in size - about 2 more minutes. Taste to adjust for seasoning and serve immediately.
Nutrition
Calories: 68kcal | Carbohydrates: 7g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.04g | Sodium: 28mg | Potassium: 540mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3071IU | Vitamin C: 32mg | Calcium: 89mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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