Kale is packed with nutrient-rich vitamins like fiber, iron, vitamin A, vitamin C, vitamin K, and calcium. You don't really need much seasoning either to get a really nice flavor.
Heat a small amount of olive oil in the bottom of a pan.
Cut up mushrooms and kale.
Add chopped mushrooms and garlic to bottom of the pan and then kale on top then cover with your lid. Next pour the broth over the top of the kale. Turn burner up to medium high and give the pan a good shake every minute until kale is cooked through.
Cooking time can vary on how much kale you've put in the pan and your stove. Generally you want the kale to still have a nice green color, no burn marks, and still be hardy, not limp.
It takes about 5 minutes for me and then I remove the lid, turn the heat down to medium and continue cooking until the broth is gone. Give your kale and mushrooms a good stir during this process and season with sea salt and black pepper.
Plate your kale and enjoy!
- 1 tbsp olive oil
- 1 large bunch of kale or 2 small bunches, chopped
- 1 cup of baby portabella mushrooms, chopped
- 1 tsp minced garlic
- ½ cup chicken or vegetable broth
- Sea salt and pepper
- Heat olive oil in a large pan on medium heat.
- Add mushrooms and garlic and saute while chopping kale.
- Add kale to the pan and pour broth over the kale.
- Turn heat up to medium high and put a lid on the pan.
- Shake the pan about every minute to move the food around and let the kale steam evenly.
- Cook for about 5-7 minutes until the kale is cooked through, but still firm, not limp. It should have a nice green color still.
- Continue cooking without the lid on medium heat until the broth has been completely cooked into the kale.
Get my weekly updates....it's FREE!
Never miss a post or recipe - Sign up today.