SAUTEED KALE AND MUSHROOMS RECIPES

SAUTEED KALE, MUSHROOMS, AND CRANBERRIES SALAD

Sauteed Kale, Mushrooms, and Cranberries Salad image

"Quick and Easy."

Total Time 15 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons Unsalted butter at room temperature
1 tablespoon Olive oil
1 large or 2 small Shallots thinly sliced
1 medium leek (white and pale green parts only) thinly sliced and rinsed
8 ounces cremini or button mushrooms sliced (4 cups)
Kosher Salt
Freshly ground pepper
12 ounce Kale stemmed and coarsely chopped
1/4 cup low-sodium chicken or vegetable broth
1/3 cup dried cranberries

Steps:

"In a large skillet, heat butter and oil over medium-high heat. Add shallots, leek, mushrooms, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring frequently, until vegetables are soft (about 8 minutes). Add the kale and cook until wilted (about 6 minutes), then add the broth and cranberries. Bring to a boil, and with a wooden spoon, scrape up the browned bits that cling to the bottom of the pan. Season to taste with salt and pepper, and serve."

Nutrition Facts : Calories 159 calories, FatContent 7.64481374254183 g, CarbohydrateContent 21.29793875229 g, CholesterolContent 15.265 mg, FiberContent 3.01707432689996 g, ProteinContent 5.71399956448 g, SaturatedFatContent 3.91113326297896 g, ServingSize 1 1 Serving (210g), SodiumContent 89.2921621090073 mg, SugarContent 18.28086442539 g, TransFatContent 0.753108359772797 g

BRAISED KALE WITH BACON AND MUSHROOMS RECIPE - GRACE ...

Braised Kale with Bacon and Mushrooms Recipe - Grace ... image

More Greens Recipes More Bacon Recipes

Provided by Grace Parisi

Total Time 30 minutes

Yield 4 to 6

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
4 ounces sliced bacon
12 ounces white or cremini mushrooms, thinly sliced
Salt and freshly ground pepper
1 large onion, thinly sliced
2 garlic cloves, minced
1 1/2 pounds kale—stems and inner ribs removed, leaves coarsely chopped
1 1/2 tablespoons white wine vinegar

Steps:

In a large, deep skillet, heat the olive oil. Add the bacon and cook over moderately high heat until crisp, turning once, about 6 minutes. Drain the bacon on paper towels, leaving the fat in the skillet. Coarsely chop the bacon.
Add the mushrooms to the skillet, season with salt and pepper and cook over moderately high heat, stirring occasionally, until lightly browned, about 10 minutes. Stir in the onion and garlic and cook, stirring occasionally, until the onions are softened and lightly browned, about 6 minutes. Add the kale, season with salt and pepper and toss to wilt slightly. Stir in the vinegar, cover and cook over high heat until tender, about 5 minutes. Stir in the bacon and serve right away.

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