Kale is one of those greens I have a hard time chewing on, literally. It’s often too tough for me to chew properly and, if I have too much, I end up getting a stomach ache later, because my body cant break down the raw kale that efficiently. With that said, kale still happens to be one of my favorite greens, mostly because it is so versatile and holds its own in many dishes, especially cooked ones. And, lightly cooking kale actually makes its nutrients more able to be assimilated by the body. This recipe sautés kale with cut crimini mushrooms, butter and garlic. It’s a simple, yet immensely gratifying side dish. Enjoy!
Mushrooms: are low in carbohydrates and sodium, are an excellent source of cancer-fighting selenium, reduce blood pressure and risk of stroke, are a good source of B-vitamins, contain tryptophan, which is essential to create vitamin B-3 and helps control sleep pattern and mood swings, help to prevent breast cancer and contain a high amount of antioxidant L-ergothioneine, which is important in protecting from UV and radiation as well as contributing to the liver’s detoxification abilities.
Kale & Mushroom Sautee
Prep Time: 10 minutes
Keywords: side vegetarian garlic kale mushrooms
- 2 cups crimini mushrooms, sliced
- 4-6 stalks kale, stemmed and chopped
- 1 garlic clove, minced
- 1/2 tablespoon butter
- Salt and pepper to taste
In a medium sauce pan, melt the butter and add the garlic. After 20-30 seconds, add the chopped mushrooms. Let cook for 5-8 minutes, until the liquid from the mushrooms release and then reduce to half. Add the chopped kale. Add salt and pepper. Mix and cover with a lid and let steam for 2 minutes.
Remove the lid and give the mixture a good stir. You don’t want there to be water remaining from the mushrooms. Serve and enjoy!
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