Kale with Mushrooms, Garlic & Lemon

You need a side dish.

You have fifteen minutes to throw something together.

All you have is a lemon, some garlic and a big bunch of greens in your fridge.

Grab ’em. Wash ’em. Let’s go.

Add the mushrooms to hot oil and the garlic slices.

Kale with Mushrooms, Garlic & Lemon

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Course: Montana Kitchen, Side Dish
Cuisine: American
Keyword: Kale, Mushroom, Garlic
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Meggen

Ingredients

  • 1 unit bunch of kale swiss chard or spinach- washed
  • ½ unit juice of lemon
  • 3 cloves of garlic sliced thin
  • 1-2 cups mushrooms sliced
  • 3-4 TBSP olive oil
  • salt
  • pepper
  • red pepper flakes
  • toasted pine nuts- optional

Instructions

  • Wash the greens and tear into bite size pieces (do not tear the spinach- just remove the stems).
  • Do not dry the greens- the water will help steam them to cook.
  • If you have kale, massage the kale with your fingers for a minute. This helps break up the fibers so it is not so tough.
  • Heat olive oil in a large pan. Add garlic slices. Sauté until the garlic just turns brown- about 30 seconds to 1 minute. Add in a touch more oil. Reduce the heat. Add in the mushrooms. Sauté until browned- about 1-2 minutes. Add about 1/2 tsp salt and 1/2 tsp pepper. Throw in some red pepper flakes- maybe 1/2 teaspoon. Toast ’em up.
  • Add in the greens- using tongs to coat the greens, mushrooms and garlic well.
  • Add in the lemon juice and cook until the greens have softened but not completely wilted. The kale will take about 5 minutes. Spinach- about 1 minute.
  • Sprinkle with toasted pine nuts.
  • Serve hot!
I top this side dish with toasted pine nuts.
Good enough alone or as a side with fish or chicken. Yum!

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