- 1 teaspoon grapeseed oil
- 1 onion, diced
- 1/2 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)
- 1/2 teaspoon freshly grated nutmeg
- 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.
04/10/2018
recipepes.com
Kale and Mushroom Side, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
