This simple yet flavorful dish combines the earthiness of mushrooms with the hearty, slightly bitter taste of kale. Perfect as a side dish or a light meal, this recipe is rich in nutrients and quick to prepare. The mushrooms add a meaty texture, while garlic and onion provide depth, making it a versatile accompaniment to everything from roasted chicken to quinoa. Whether you’re looking to add more greens to your diet or need a quick and healthy side, this dish is sure to impress.
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter (optional, for richness)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 8 ounces mushrooms (cremini or button), sliced
- 1 bunch kale, stems removed and leaves chopped
- ½ teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- Juice of ½ lemon
- 2 tablespoons grated Parmesan cheese (optional, for garnish)
Instructions:
- Heat the pan: In a large skillet, heat olive oil and butter over medium heat until the butter melts and starts to bubble.
- Sauté aromatics: Add the garlic and onion to the skillet and sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
- Cook the mushrooms: Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
- Add the kale: Stir in the kale, a handful at a time, allowing it to wilt slightly before adding more. Once all the kale is added, season with salt, pepper, and red pepper flakes if using.
- Finish with lemon juice: Cook for another 3-4 minutes, stirring occasionally, until the kale is tender but still vibrant green. Squeeze fresh lemon juice over the mixture and toss to combine.
- Serve and garnish: Transfer to a serving dish and sprinkle with grated Parmesan cheese if desired. Serve warm.
Enjoy this healthy and delicious dish as a side or a main course with your favorite grain or protein!
