KALE AND MUSHROOM STIR-FRY | ALLRECIPES
If you're looking for something quick, simple, and loaded with flavor--look no further! You can serve this as a meal or as a side dish and it's loaded with green leafy veggies, mushrooms, sweet potatoes, and mini peppers tossed in a spicy Thai peanut sauce.
Provided by CookingWithShelia
Categories Everyday Cooking Vegetarian Main Dishes Stir-Fry
Total Time 1 hours 30 minutes
Prep Time 10 minutes
Cook Time 1 hours 20 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat.
- Place sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with salt and pepper.
- Bake in the preheated oven until soft, about 60 minutes.
- Heat grapeseed oil in wok over medium heat. Add kale and collard greens and cook until wilted, stirring frequently, about 10 minutes. Add onion, peppers, carrots, garlic, and ginger. Stir-fry for about 5 minutes. Mix in sweet potatoes and mushrooms, and cook for 5 minutes.
- Remove from heat, stir in Thai peanut sauce, and serve.
Nutrition Facts : Calories 372.8 calories, CarbohydrateContent 48.7 g, FatContent 17.9 g, FiberContent 10.5 g, ProteinContent 10.6 g, SaturatedFatContent 2.4 g, SodiumContent 176.1 mg, SugarContent 8.2 g
VEGETARIAN POTATO-KALE SOUP RECIPE | EATINGWELL
This potato-kale soup has a rich, yet light and velvety texture. Opt for baby, two-bite red potatoes as they cook faster in the creamy, brothy soup. Serve with crusty bread and a glass of wine for a cozy meal.
Provided by Melissa Gray
Categories Healthy Vegetarian Soup & Stew Recipes
Total Time 45 minutes
Number Of Ingredients 13
Steps:
- Heat oil in a Dutch oven or large heavy pot over medium-high heat. Add onion; cook, stirring occasionally, under tender, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth, water, potatoes, parsnips, rosemary and salt; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Using the back of a spoon, gently mash the vegetables to slightly thicken the soup.
- Stir in kale, Parmesan and cream; cook over medium-low heat, stirring occasionally, until the kale is wilted, about 10 minutes more. Stir in lemon juice just before serving. Garnish with additional rosemary and Parmesan, if desired.
Nutrition Facts : Calories 273 calories, CarbohydrateContent 38 g, CholesterolContent 23 mg, FatContent 12 g, FiberContent 7 g, ProteinContent 7 g, SaturatedFatContent 5 g, SodiumContent 444 mg, SugarContent 7 g
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