Kale and Mushroom Side Recipe. I cook this for my family and extended family twice a week. It is a delicious and really simple way for us to receive a sufficient amount of dark leafy greens. If you have it, you can also use macadamia nut oil in place of grapeseed.
- 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
Kale and Mushroom Side Recipe
Step 1: 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.
Step 2: 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.