Sautéed Kale and Mushrooms (Single Serving)
An easy and flavorful way to jazz up veggies. This recipe functions as a guide of how to add flavor with ingredients such as wine, thyme, and garlic.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Cups Chopped Kale (washed and dried)
- 1 Cup Crimini mushrooms (washed and dried)
- ¼ Cup Dry White Wine (Pinot Grigio, Sauvignon Blanc, or a Dry Reisling work)
- 1½ Tbsp Olive oil
- 1 Garlic clove
- 2 Pinches Kosher salt (three-finger pinch)
- 3 Sprigs Fresh thyme
Instructions
- 1
In medium bowl, add chopped kale, ½ tbsp of olive oil and a pinch of salt. Massage for 30 seconds or until kale appears wilted and darker in color. Set aside.
- 2
Chop mushrooms into approximately ½ inch pieces. Set aside.
- 3
Peel garlic and set aside.
- 4
Add remaining olive oil to saucepan and heat on medium-high heat. Once hot, add chopped mushrooms, garlic clove, and a pinch of salt. Stir and cook until mushrooms are golden brown.
- 5
Pour wine into sauce pan, add thyme, and stir. Cook until wine reduces and appears glaze-like.
- 6
Add kale to pan and continue to cook on medium heat until kale is wilted and cooked through.
- 7
Once kale is cooked, remove the sprigs of thyme.
- 8
Serve and enjoy!