Healthy Kale and Shiitake Mushroom Recipe!

Finished Cooked Kale

This week I’m sharing with you a recipe that harnesses the health benefits of kale. With a higher iron content than beef and numerous antioxidants, many are turning to this hearty vegetable to improve their general well-being. The only problem is not many people are sure of how to cook it.

Scroll down to see how I usually get my regular serve of kale. Trust me, it’s tasty!

Raw Kale

Serves: 4 as side dish. 

Cooking and prep time: Approx 20 minutes.

Ingredients:

  • 2 tbl Cooking oil
  • 1 Brown onion, sliced thinly
  • 2 Medium sized carrots, julienned
  • 1 tsp Minced ginger
  • 1 tsp Minced garlic
  • 15 Shiitake mushrooms, sliced thinly
  • 1 Bunch kale, stalks trimmed away & leaves cut into 3 inch chunks.
  • 1 tsp Cinnamon
  • 1 tsp Cumin ground
  • Salt & pepper to taste

Instructions:

1. Set stove to a medium-high temperature, and in a large pan, heat oil.

2. Add onion and carrot, cover with lid and cook for approx 5 minutes until onion is transparent.

3. Stir in ginger and garlic, then add Shiitake mushrooms. Cover and cook for another 5 minutes or until mushrooms lose their toughness.

4. Add kale, cinnamon, cumin, salt and pepper. Cover and cook again until kale turns a brighter green and begins to wilt.

5. Double check carrots and kale are tender, and there is enough salt and pepper. If so your kale is done 🙂

Recipe Notes:

* Regular button mushrooms are fine if Shiitakes are unavailable, just don’t cook as long.

 


Hope you enjoyed today’s post. I love reading and responding to everyone’s comments, so feel free to leave a comment of your own.

For updates on me, my articles and posts, please sign up for my new monthly newsletter. All details will remain private.

Katerina Simms is a Romance Writer & Recovering Former Mermaid, born on a sunny Mediterranean island. These days she resides in Melbourne, Australia, where she spends her days writing novels and musing on her highly successful blog. For regular updates, feel free to Subscribe to her newsletter.

Leave a Reply