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.
Provided by alluvcooking
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 18.5 g, Cholesterol 7.6 mg, Fat 5 g, Fiber 3.5 g, Protein 4.9 g, SaturatedFat 2.2 g, Sodium 75.4 mg, Sugar 2.7 g
SMOTHERED MUSHROOMS AND KALE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste.
Nutrition Facts : Calories 196, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 195 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 7 grams, Sugar 4 grams
CHEESY KALE AND MUSHROOM STRATA
Don't have a cast-iron skillet? Cook the kale mixture in a stainless-steel one, then bake the strata in a 13x9" baking dish.
Provided by Deb Perelman
Categories Bon Appétit Casserole/Gratin Egg Breakfast Bread Mushroom Leek Kale Cheese Milk/Cream Dinner Brunch Small Plates Kid-Friendly Holiday 2018
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Toast bread in a single layer on a rimmed baking sheet until beginning to dry out but not yet browned, 8-10 minutes.
- Meanwhile, heat oil in a 12" cast-iron skillet over medium-high. Arrange mushrooms in a single layer and cook, undisturbed, until lightly browned, about 3 minutes. Add garlic, season generously with salt and pepper, and cook, tossing and reducing heat if needed, until mushrooms are golden brown all over, about 2 minutes. Push to one side and melt 1 Tbsp. butter in center of skillet. Add leeks and season with salt and pepper. Cook, stirring often and mixing into mushrooms, until softened, about 5 minutes. Add kale by the handful, tossing to wilt slightly after each addition, and cook, tossing often, until all of the kale is mostly wilted, about 4 minutes. Transfer kale mixture to a medium bowl. Let skillet cool slightly, then wipe out and coat with remaining 1 Tbsp. butter.
- Whisk eggs, mustard, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl until no streaks remain, then whisk in milk. Arrange half of bread in skillet. Cover with half of kale mixture, then top with half of Gruyère and half of Parmesan. Top with remaining bread and kale mixture; pour egg mixture over. Press down on strata with a spatula to help bread absorb egg mixture. Scatter remaining Gruyère and Parmesan over.
- Bake strata until golden brown and no liquid seeps out when a knife is inserted into the center, 35-40 minutes. Let cool slightly before serving.
- Do Ahead
- Strata can be baked 3 days ahead. Let cool completely; cover and chill.
FRESH THAI ASPARAGUS, KALE AND GARLICKY MUSHROOMS
Hit the local farmers market and stock up! This quick, simple side dish is a perfect complement to any meal. The fish sauce gives it a wonderful depth of flavor without much effort. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until lightly browned, 4-6 minutes. Add asparagus, garlic, oregano, salt and pepper; cook and stir until crisp-tender, 2-4 minutes. Stir in kale; cook and stir until wilted, 2-4 minutes. Remove from heat; stir in fish sauce and vinegar. If desired, top with sesame seeds.
Nutrition Facts : Calories 129 calories, Fat 11g fat (9g saturated fat), Cholesterol 0 cholesterol, Sodium 383mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
32 DELICIOUS WAYS TO USE KALE
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a kale recipe in 30 minutes or less!
Nutrition Facts :
CHICKEN WITH KALE AND WILD MUSHROOMS
This is from Food & Wine. Serve with mashed potatoes. They say to serve this with a West Coast Pinot Noir.
Provided by dicentra
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Blanch the kale in a large pot of salted water until limp, about 2 minutes.
- Drain well, pressing to extract excess water. In a small bowl, blend the flour and butter until smooth.
- Heat 1 teaspoon of the oil in a large nonreactive skillet.
- Add the bacon and sauté over high heat until browned and crisp, about 4 minutes.
- Using a slotted spoon, transfer the bacon to paper towels to drain.
- Pour the rendered fat into a small bowl.
- Heat 1 teaspoon of the oil and 1 teaspoon of the reserved bacon fat in the skillet. Separate the tenders from the chicken breasts.
- Season the chicken with salt and pepper. Add the breasts to the skillet and cook over moderately high heat until brown and crusty on the bottom, about 4 minutes.
- Turn and cook the other side until lightly browned, about 3 minutes. Brown the chicken tenders in another teaspoon of oil.
- Transfer the chicken to a platter and cover loosely with foil.
- Heat 1 teaspoon of the oil and 1 teaspoon of the bacon fat in the skillet.
- Add the mushrooms, shallots and 2 tablespoons of water, season with salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened and browned, about 6 minutes.
- Transfer to a bowl and keep warm.
- Pour the wine into the skillet and cook over high heat, scraping the bottom of the pan to loosen any browned bits, until reduced to a few tablespoons.
- Add the chicken stock and cook until reduced to 1/2 cup, about 3 minutes.
- Whisk in the flour paste and cook until the sauce thickens.
- Add the mushrooms and cook until warmed through. Transfer to a small bowl and stir in any accumulated juices from the chicken.
- Wipe out the skillet and return it to high heat. Add the remaining 1 teaspoon oil and 1 more teaspoon of the bacon fat.
- Add the kale, season with salt and pepper and sauté until just beginning to brown, about 3 minutes. Stir in the reserved bacon and the lemon juice.
- Arrange the kale on 4 dinner plates. Top with the chicken breasts and mushroom sauce and serve.
Nutrition Facts : Calories 572.5, Fat 34.5, SaturatedFat 10, Cholesterol 130.6, Sodium 397.8, Carbohydrate 18.2, Fiber 2.9, Sugar 1.8, Protein 45.2
CREAMY MUSHROOMS AND KALE
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese.
KALE AND MUSHROOM STIR-FRY
If you're looking for something quick, simple, and loaded with flavor--look no further! You can serve this as a meal or as a side dish and it's loaded with green leafy veggies, mushrooms, sweet potatoes, and mini peppers tossed in a spicy Thai peanut sauce.
Provided by CookingWithShelia
Categories Vegetarian Stir-Fry
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat.
- Place sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with salt and pepper.
- Bake in the preheated oven until soft, about 60 minutes.
- Heat grapeseed oil in wok over medium heat. Add kale and collard greens and cook until wilted, stirring frequently, about 10 minutes. Add onion, peppers, carrots, garlic, and ginger. Stir-fry for about 5 minutes. Mix in sweet potatoes and mushrooms, and cook for 5 minutes.
- Remove from heat, stir in Thai peanut sauce, and serve.
Nutrition Facts : Calories 372.8 calories, Carbohydrate 48.7 g, Fat 17.9 g, Fiber 10.5 g, Protein 10.6 g, SaturatedFat 2.4 g, Sodium 176.1 mg, Sugar 8.2 g
KALE AND MUSHROOMS WITH CREAMY POLENTA
Provided by Michael Lomonaco
Categories Milk/Cream Mushroom Side Sauté Parmesan Bacon Cornmeal Kale Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 main-course servings
Number Of Ingredients 15
Steps:
- Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
- Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
- Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.
- Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.
More about "kale and mushroom side food"
SAUTEED KALE AND MUSHROOMS | THE BLOND COOK
From theblondcook.com
5/5 (4)Total Time 15 minsServings 4
SAUTéED KALE WITH MUSHROOMS AND TOMATOES - AN EASY ...
From thelifejolie.com
5/5 (1)Category Side DishCuisine AmericanTotal Time 25 mins
- Sprinkle with a bit of salt and pepper to taste and saute stirring frequently for 5 minutes until they are sweating but not browning.
- Add mushrooms, season with salt and pepper and allow them to brown 3-4 more minutes stirring often.
- Add greens to the pan and season liberally with salt, pepper, garlic powder and crushed red pepper. Mix everything together and allow the greens to cook down for 3-5 minutes, turning them periodically.
SAUTéED KALE AND MUSHROOMS - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
4.2/5 (16)Total Time 20 minsCategory Side DishesCalories 233 per serving
SAUTéED KALE WITH MUSHROOMS - SAVOR THE FLAVOUR
From savortheflavour.com
5/5 (2)Total Time 23 minsCategory Side DishPublished 2018-09-28
KALE AND MUSHROOM CARBONARA | TESCO REAL FOOD
From realfood.tesco.com
4/5 (20)Total Time 30 minsCategory DinnerCalories 667 per serving
GARLICKY MUSHROOM + KALE WITH LINGUINE - THE SIMPLE …
From simple-veganista.com
5/5 (4)Total Time 30 minsCategory PastaCalories 452 per serving
- Saute Veggies: In same pot, heat olive oil over medium heat, add onions and cook 4 minutes, add garlic, mushrooms and herbs, optional red pepper flakes, salt and pepper, cook over medium heat until mushrooms start to release moisture, about 4 – 5 minutes. Add kale and continue to cook until wilted (lacinato will take longer to wilt than baby kale).
- Combine: Add the pasta to the mushroom mix, add broth, mix well and continue to cook until broth is just warmed.
- Serve: Serve in individual bowls with some of the juices, top with fresh cracked pepper and a squeeze of lemon for brightness.
KALE AND MUSHROOM SHRIMP WITH MASHED POTATOES - …
From sidechef.com
5/5 (3)Total Time 40 minsCuisine AmericanCalories 164 per serving
- In a pot of cold water, add in the potatoes and bring to a boil. Cook until a fork can easily pierce through, about 15 minutes. Drain and set aside.
- Place drained potatoes in the same pot and add Butter (4 tablespoon) and Milk (3/4 cup). Using a potato masher, slowly incorporate potato mash into the milk. Mash until smooth and creamy. Season with Salt (to taste) and Ground Black Pepper (to taste).
- Thinly slice Button Mushroom (0.5 pound). Destem Kale (2 bunch) and roughly chop into bite-size pieces. Mince Garlic (5 clove).
ITALIAN SAUSAGE, KALE AND MUSHROOM PASTA RECIPE - RECIPES.NET
From recipes.net
Cuisine ItalianCategory PastaServings 8Total Time 30 mins
- Cook pasta in a large stockpot of generously-salted boiling water al dente according to package instructions. Reserve about 1⁄4 cup of pasta water on the side for later.
- Add the Italian sausage and sauté, flipping and stirring occasionally, until the sausage is browned and crispy on both sides.
KALE QUINOA AND MUSHROOM SKILLET WITH HERB BUTTER | FOOD ...
From foodfaithfitness.com
Ratings 4Calories 409 per servingCategory Dinner, Main Course
- Cut the top portion of the head of garlic, leaving the upper portion of the cloves exposed. Place two pieces of tinfoil on top of eachother, and place the garlic in the center. In a small bowl, melt 1 tsp of Butter and then pour onto the garlic, rubbing it into the tops of the cloves. Package the tinfoil around it and place it on a small baking tray. Bake until the cloves are very soft about 50-60 mins.
- Place the walnuts onto a small pan and place them into the oven, just until lightly toasted (about 4-7 mins) Remove and set aside.
- In a large pan melt 2 Tbsp of Butter on medium heat. Add in the mushrooms and onions and cook until golden brown, about 4-5 minutes, stirring frequently.
SAUTEED KALE AND MUSHROOMS - MY DOWN TO EARTH LIFE
From mydowntoearthlife.com
Cuisine AmericanCategory Side Dish
- Add mushrooms and stir to coat with oil. Allow the mushrooms to saute for 2 minutes without stirring.
- Add a large handful of kale and stir to coat with oil. Continue stirring. When the kale begins to wilt, add another handful until all of the kale has been added. Continue to sautee until all the kale is wilted.
SAUTEED BABY KALE AND MUSHROOMS RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
4/5 (1)Category Entree, Side DishServings 4Calories 191 per serving
- In a large skillet, heat olive oil over medium high heat; add sliced mushrooms and saute until brown (without moving or messing with them), approximately 4-5 minutes.
- Flip the mushrooms; add the kale on top of the mushrooms, and let the baby kale wilt, stirring frequently approximately 2-3 minutes.
- Stir in kidney beans, butter, garlic and salt and pepper. Continue to cook for an additional 30 seconds to a minute or until everything is fragrant and hot.
KALE AND MUSHROOM PUFF DUMPLING RECIPE | SIDECHEF
From sidechef.com
5/5 (1)Total Time 2 hrs 20 minsCuisine Asian, ChineseCalories 9 per serving
SAUTEED KALE AND MUSHROOMS - ALLIANNA'S KITCHEN
From alliannaskitchen.com
Cuisine AmericanTotal Time 15 minsCategory Appetizer, Side DishCalories 48 per serving
WARM KALE AND CARAMELIZED MUSHROOM SALAD RECIPE
From seriouseats.com
4.5/5 (2)Total Time 25 minsCategory Quick Dinners, Salads, Sides, SaladCalories 292 per serving
KALE, BARLEY MUSHROOM GRATIN - A VEGETARIAN CASSEROLE ...
From garlicandzest.com
5/5 (1)Total Time 50 minsCategory Side DishCalories 281 per serving
SAUTéED KALE AND MUSHROOMS - CASUAL FOODIST
From casualfoodist.com
4.8/5 (51)Category Side DishCuisine American, ItalianTotal Time 15 mins
CHICKEN CUTLETS, GNOCCHI AND KALE WITH CREAMY MUSHROOM ...
From ricardocuisine.com
INSPIRATION | RECIPES | KALE AND MUSHROOM GRATIN | WOLF ...
From wolfgourmet.com
MUSHROOM AND KALE RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
KALE TOMATO ONION - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
BAKED BUTTERNUT SQUASH, KALE, AND MUSHROOM PASTA – SUPPER ...
From supperwithmichelle.com
KALE AND MUSHROOM SIDE RECIPES
From tfrecipes.com
MUSHROOM AND KALE QUICHE - CUISINART.COM
From cuisinart.com
KALE AND MUSHROOM SIDE TASTY RECIPES - RECIPES FRIED RICE
From recipesfriedrice.blogspot.com
KALE, ALMOND & MUSHROOM RIGATONI MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
KALE AND MUSHROOM RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
KALE AND MUSHROOM SIDE TASTY RECIPES
From bestastyrecipes.blogspot.com
KALE WITH MUSHROOMS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
BALSAMIC KALE AND MUSHROOM SAUTé - LORI HARDER
From loriharder.com
THE BEST RECIPES KALE AND MUSHROOM SIDE - RECIPES FOOD
From recipes4allfood.blogspot.com
KALE AND MUSHROOM SIDE | RECIPESTY
From recipesty.com
KALE AND MUSHROOM SIDE THE BEST RECIPES - TASTE DETECTIVE
From tastedetective.blogspot.com
KALE AND MUSHROOM SIDE | RECIPE | KALE SIDE DISH, SIDE ...
From pinterest.ca
KALE AND MUSHROOM SIDE RECIPE - FOOD NEWS
From foodnewsnews.com
CRISPY KALE AND MUSHROOM FRIED RICE — CINNAMON SOCIETY
From cinnamonsociety.com
KALE AND MUSHROOM RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOPPED KALE & WILD MUSHROOMS - MARX FOODS BLOG
From marxfood.com
KALE AND MUSHROOM SIDE RECIPE
From crecipe.com
SMOTHERED MUSHROOMS AND KALE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love