Sautéed Kale With Mushrooms and Tomatoes
Sauteed Kale with Mushrooms and Tomatoes is the best healthy side dish. This also makes a great vegetarian main dish. I love to cook a big batch to eat with lunch or dinner- it's full of delicious flavor!
Servings 4 servings
Calories 173kcal
Equipment
- 1 Skillet
Ingredients
- 16 ounces kale cleaned well, trimmed of stems and cut down to the size that you make lettuce in a normal salad- not a chopped salad
- 1 medium onion, diced
- 4 cloves garlic, minced or pressed
- 1 Roma tomato, diced
- 8 ounces mushrooms sliced
- 3 Tablespoons Olive oil
- 1 teaspoon Kosher Salt to taste
- ¼ teaspoon ground black pepper, to taste
- 1 teaspoon Garlic powder to taste
- ¼ teaspoon Crushed red pepper to taste
- 3 tablespoons white wine (optional)
Instructions
- Heat a olive oil over medium to medium high heat in saute pan and add garlic and onion.
- Sprinkle with a bit of salt and pepper to taste and saute stirring frequently for 5 minutes until they are sweating but not browning.
- Add mushrooms, season with salt and pepper and allow them to brown 3-4 more minutes stirring often.
- Add greens to the pan and season liberally with salt, pepper, garlic powder and crushed red pepper. Mix everything together and allow the greens to cook down for 3-5 minutes, turning them periodically.
- Add the diced tomatoes and wine. Cover and cook down for 5-7 minutes, stirring periodically.
- Once everything is well combined serve as a side dish or over rice as a meatless main dish.
Notes
This will last up to 3 days in the refrigerator.
Nutrition
Serving: 1serving | Calories: 173kcal | Carbohydrates: 11g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 649mg | Potassium: 648mg | Fiber: 6g | Sugar: 3g | Vitamin A: 11367IU | Vitamin C: 110mg | Calcium: 305mg | Iron: 2mg