Sautéed Kale and Mushrooms
These delicious and hearty sautéed kale and mushrooms are made with five simple ingredients and take about 10 minutes to prepare. They're vegan, oil-free, gluten-free, nut-free, and low-fat.
Servings: 2
Calories: 41kcal
Ingredients
- 1½ cups mushrooms, sliced or chopped
- 3 cloves garlic, minced
- 5 cups chopped kale
- 1½ teaspoons coconut aminos
- 2 teaspoons hot sauce (optional, but recommended for heat)
Instructions
- This recipe uses a method called dry sauté to sauté the mushrooms and kale without oil. You'll need a large sauté pan with a lid.
- Start by preheating the sauté pan over medium heat.
- Add sliced or chopped mushrooms to the hot pan, put the lid on immediately, and cook for 3 to 4 minutes. This does two things. First, it allows the water naturally contained in the mushrooms to release, keeping them from sticking to the pan. Second, it will enable the mushrooms to cook more quickly.
- Stir the mushrooms. Add minced garlic and then chopped kale into the pan. Put the lid back on, and cook for 4 minutes. Kale should be slightly tender but still bright green.
- Stir in aminos and cook for one more minute. Add the hot sauce* if using, and enjoy!
Notes
- Substitution: If you're not a fan of the spicy heat from hot sauce, use a splash of freshly squeezed lemon or lime juice or apple cider vinegar.
- Leftovers/Meal Prep: You can store leftover kale and mushrooms in a covered container in the refrigerator for up to 3 days. These greens are also freezer friendly, making them great for meal prep. You can freeze them in a freezer-safe container for up to 4 months.
Nutrition
Calories: 41kcal | Carbohydrates: 6g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 138mg | Potassium: 435mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5252IU | Vitamin C: 55mg | Calcium: 144mg | Iron: 1mg
