I love mushrooms, and I love greens. Kale however is the only green that's a little bit hard for me to eat, so I have to find creative ways to prepare it. This dish definitely fits the bill. Packed full of nutrients, this can be a great side dish, or simply a quick and healthy lunch.
If you're not so keen on kale, try swapping it out for swiss chard. The texture and flavor of swiss chard is much more subtle than kale, and even my toddler enjoys it!
And did you know that mushrooms contain some of the most powerful natural medicines on the planet? So pair some insanely healthy mushrooms with some vitamin-packed super greens and your body will certainly be thanking you!
INGREDIENTS:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons good quality butter (I use this kind)
- (optional) 4 cloves garlic, chopped
- 1 1/2 cups chopped mushrooms (button, crimini, or portobello mushrooms)
- 1 bunch of kale or swiss chard, trimmed, stems removed, and chopped
- balsamic vinegar, to taste ( I use about 3 drizzles) ;)
- sea salt, and freshly ground pepper, to taste
- dash of nutmeg (make that a dash dash dash)
DIRECTIONS:
1. Heat a medium skillet with olive oil and butter over medium 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.
2. Add chopped kale into the pan, turning it with tongs to combine with the mushrooms.
Smother the greens with the lid for 1 to 2 minutes.
3. Add balsamic vinegar, sea salt, pepper and nutmeg, and stir to combine.
4. Remove from heat, and serve, adding more salt if needed.
Enjoy!
Approximately 2-4 servings (depending on if it's a main or side dish of course)
(Adapted recipe from here)
