Sautéed Kale & Shiitake Mushrooms

-
KETO
KOSHER
PESCATARIAN
VEGAN
VEGETARIAN
Recipe Author: Grant,
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Active: HRS, 10MINS
Total: HRS, 15MINS
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4 People
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Nutrition Facts (Per Serving)
Protein
3.6g
7.3%
Fat
7.5g
11.6%
Carbs
9.8g
3.3%
Fiber
3.5g
14%

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Sautéed Kale & Shiitake Mushrooms
Nutrition Facts (per serving), servings ~4
Total Calories (per serving): 110.6, %DV: 5.5

Protein
3.6g
7.3%
Fat
7.5g
11.6%
Carbs
9.8g
3.3%
Fiber
3.5g
14%
Cholesterol
0mg
0%
Sodium
28.2mg
1.2%
Calcium
81.9mg
8.2%
Magnesium
36.8mg
8.8%
Potassium
444mg
9.4%
Iron
1.1mg
5.9%
Zinc
0.9mg
8.2%
Phosphorus
115.1mg
16.4%
Vitamin A
252.3æg
28%
Vitamin B1
0.1mg
6%
Vitamin B1
0.2mg
14.9%
Vitamin B1
2.7mg
17%
Vitamin B6
0.3mg
25.3%
Vitamin B12
0æg
0%
Vitamin C
61.6æg
68.5%
Vitamin D
0.2æg
1.5%
Vitamin E
1.7mg
11.7%
Vitamin K
358.6æg
298.9%
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Ingredients
    • 2 Tablespoons (Tbsp) Olive Oil
    • 0.5 Pounds (lbs) Fresh Shiitake, sliced thin
    • 0.35 Cups (cu) Vegetable Broth
    • 1 Bunch Kale
    • 0.35 Cups (cu) Onions, Chopped
    • 1 Clove Garlic, Minced
    • 0.125 Teaspoons (tsp) Red pepper Flakes
Directions
  • Heat 1 tablespoons oil in extra-large skillet over high heat, Add mushrooms; sprinkle with coarse salt and pepper, Sauté until brown, about 10 minutes. Transfer to bowl.
  • Pour broth into same skillet. Add greens. Sprinkle with coarse salt and pepper. Toss until wilted but still bright green, about 2 minutes. Remove to bowl and set aside.
  • In same skillet, heat 1 tablespoon oil over medium-high heat, add onions and sauté until beginning to color, about 5 minutes.
  • Add garlic and crushed red pepper; stir 1 minute.
  • Add greens and mushrooms. Toss to heat through, about 2 minutes.
  • Season with coarse kosher salt and cracked black pepper, if desired. Serve warm or at room temperature.

CLOVE GARLICNo options.


OLIVE OILNo options.

ONIONSNo options.

RED PEPPER FLAKESNo options.

SHITAKENo options.

VEGETABLE BROTHNo options.

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