Sautéed Kale and Crispy Mushrooms
This is a great lunch idea if you want something light and full of flavor. I like to wash and check the kale right after I buy it so I can just pull it out of the fridge and assemble the recipe.
- 5 Tbsp extra-virgin olive oil
- 8 oz (225 g) oyster mushrooms or assorted mushrooms
- 1 tsp red pepper flakes (optional)
- 2 cloves garlic, sliced
- 1 bunch kale, washed and torn
- salt and pepper, to taste
- 1⁄4 cup Parmesan cheese
Heat the oil in a large, deep frying pan over medium-high heat. Add the mushrooms and cook until golden and crisp. Add the red pepper flakes and garlic and sauté 1 more minute. Be careful not to brown the garlic. Move the mushrooms to one side and add the kale in batches to sauté and wilt. Once it’s all added, season with lots of salt and pepper and the Parmesan cheese. Serve warm
When using mixed mushrooms, take note of their different levels of moisture. To crisp them up, I like to cook mushrooms in a generous amount of oil.
(Originally featured in Family Table, Issue 700)
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