Sautéed Kale and Mushrooms (Single Serving) (Edit recipe)

An easy and flavorful way to jazz up veggies. This recipe functions as a guide of how to add flavor with ingredients such as wine, thyme, and garlic.

5 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	484
Fat:	29 g
Carbohydrates:	49 g
Protein:	19 g
Cholesterol:	0 g
Sodium:	711 mg
Fiber:	11 g
Sugars:	14 g
Calculated for total recipe.

by alattaeats

View original recipe

Serves: 1

Ingredients

2 cups Kale, Chopped (washed and dried), Chopped
1 cup Crimini Mushrooms, (washed and dried)
.25 cup White Wine, Dry (Pinot Grigio, Sauvignon Blanc, or a Dry Reisling work)
1.5 Tbsp Extra Virgin Olive Oil
1 clove Garlic
2 pinch Kosher Salt, (three-finger pinch)
3 sprigs Thyme, Fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In medium bowl, add chopped kale, ½ tbsp of olive oil and a pinch of salt. Massage for 30 seconds or until kale appears wilted and darker in color. Set aside.
Chop mushrooms into approximately ½ inch pieces. Set aside.
Peel garlic and set aside.
Add remaining olive oil to saucepan and heat on medium-high heat. Once hot, add chopped mushrooms, garlic clove, and a pinch of salt. Stir and cook until mushrooms are golden brown.
Pour wine into sauce pan, add thyme, and stir. Cook until wine reduces and appears glaze-like.
Add kale to pan and continue to cook on medium heat until kale is wilted and cooked through.
Once kale is cooked, remove the sprigs of thyme.
Serve and enjoy!