I love that kale has catapulted from lowly salad bar garnish to center stage superfood. We used it in planters as a pretty accent in garden pot arrangements and now we’re loading it onto our plate.
Well done, us.
I really like kale. Then again, I really like most dark, leafy greens.
Kale melts down like spinach but the end product has much more substance. It holds its form a bit more. This makes it feel even more hearty.
Plus, it’s fun to stuff a pan full and watch it wilt, wilt, wilt.
Here, I’ve paired it with some sautéed onions, garlic and mushrooms. Delicious combination and couldn’t be easier.
I highly recommend adding some red pepper flakes if you like a little heat and/or some grated Parmesan at the end.
- 1 teaspoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4-8 oz. white mushrooms, sliced
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 bunch kale, stems removed, washed and torn into pieces
- 1/4-1/2 teaspoon red pepper flakes (optional)
- 3-4 tablespoons grated Parmesan cheese (optional)
- Heat olive oil in large pan over medium heat.
- Add onion and sauté for 3-4 minutes, until softened.
- Add garlic and sauté for another minute, until fragrant.
- Add mushrooms and sauté until they’ve released their liquid and are slightly browned.
- Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Reduce heat to medium-low.
- Add kale and continue to stir and mix so the kale wilts.
- Season with remaining salt and pepper and red pepper flakes, if using.
- Once kale has wilted, reduce heat to low and let it cook for another couple of minutes, to let it soften.
- Turn off heat and add Parmesan, if desired.
Watch that your pan doesn't get too dried out or the kale will burn. Add a splash of water if you need a bit more liquid.