Kale And Mushroom Stir Fry Recipes

STIR FRIED KALE

Stir Fried Kale image

A great way to use up some of the extra kale you might have in your garden! You can use other similar greens in this recipe - spinach, mustard greens, and arugula will all work. A mixture of greens is also quite good. Serve as a salad, as a side dish, or as a main dish with rice.

Provided by FISHLOVE

Yield 6

Number Of Ingredients 5

Ingredients

3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 cup bread crumbs
3 bunches kale - washed, dried, and shredded

Steps:

Heat oil over medium-high heat in a large frying pan. Add onions and garlic; cook and stir until soft.
Mix in breadcrumbs, and cook and stir until brown.
Stir in kale, and cook until wilted. Serve hot or warm.

Nutrition Facts : Calories 203.1 calories, Carbohydrate 27.8 g, Fat 8.6 g, Fiber 3.8 g, Protein 7 g, SaturatedFat 1.3 g, Sodium 233.7 mg, Sugar 1.9 g

MUSHROOM AND KALE STIR-FRY OVER NAVY BEANS

Mushroom and Kale Stir-Fry over Navy Beans image

Mushroom and kale stir-fry served over a bed of navy bean "hummus" with a kick. Every time I buy kale for that famous soup we all love, the rest of the bunch goes bad. I always say that I am going to do something with it but there isn't enough for a batch of kale chips and it just sits in the crisper until I have to eventually pitch it. I came up with this based off a recipe a saw a couple of months ago and what I had on hand. Serves 2 as a main dish or 4 as a side.

Provided by Soup Loving Nicole

Categories Vegetarian Stir-Fry

Time 25m

Yield 2

Number Of Ingredients 10

Ingredients

1 (15.5 ounce) can navy beans, rinsed and drained
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
¼ teaspoon crushed red chile flakes
3 tablespoons unsalted butter, divided
6 ounces sliced fresh mushrooms
3 ounces kale, stemmed and finely chopped
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Combine navy beans, lemon juice, olive oil, garlic, and chile flakes in a blender. Blend until smooth and set aside.
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add mushrooms and cook until golden brown, about 9 minutes. Transfer mushrooms to a bowl.
Melt remaining tablespoon of butter in the skillet. Add kale and season with salt and pepper. Cook, stirring frequently, until wilted, about 3 minutes. Remove from heat. Add mushrooms back to the skillet and toss to combine.
Divide bean mixture between 2 serving plates. Top with mushroom and kale mixture.

Nutrition Facts : Calories 508.9 calories, Carbohydrate 54 g, Cholesterol 45.8 mg, Fat 25.6 g, Fiber 13.1 g, Protein 20.9 g, SaturatedFat 12.2 g, Sodium 1300.4 mg, Sugar 2.4 g

KALE AND MUSHROOM SIDE

Kale and Mushroom Side image

I make this at least twice a week for my family. It is a super easy and yummy way for us to get a good dose of our dark leafy greens. Macadamia nut oil is also good in place of grapeseed if you have it.

Provided by alluvcooking

Categories Side Dish Vegetables Greens

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 teaspoon grapeseed oil
1 onion, diced
½ cup sliced shiitake mushrooms
3 cloves garlic, minced
1 tablespoon butter
1 tablespoon wine vinegar
1 pinch salt and ground black pepper to taste
1 bunch kale leaves, torn (ribs removed and discarded)
½ teaspoon freshly grated nutmeg

Steps:

Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute.
Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.

Nutrition Facts : Calories 126.8 calories, Carbohydrate 18.5 g, Cholesterol 7.6 mg, Fat 5 g, Fiber 3.5 g, Protein 4.9 g, SaturatedFat 2.2 g, Sodium 75.4 mg, Sugar 2.7 g

KALE AND MUSHROOM STIR-FRY

Kale and Mushroom Stir-Fry image

If you're looking for something quick, simple, and loaded with flavor--look no further! You can serve this as a meal or as a side dish and it's loaded with green leafy veggies, mushrooms, sweet potatoes, and mini peppers tossed in a spicy Thai peanut sauce.

Provided by CookingWithShelia

Categories Vegetarian Stir-Fry

Time 1h30m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 medium sweet potatoes, peeled and cubed
salt and freshly ground black pepper to taste
2 tablespoons grapeseed oil
1 bunch chopped kale
1 bunch chopped collard greens
1 medium onion, cut into bite-sized pieces
4 each mini bell peppers, halved lengthwise and seeded
2 medium carrots, cut into bite-sized pieces
4 cloves chopped garlic
1 tablespoon minced fresh ginger root
6 white button mushrooms
3 tablespoons Thai peanut sauce

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat.
Place sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with salt and pepper.
Bake in the preheated oven until soft, about 60 minutes.
Heat grapeseed oil in wok over medium heat. Add kale and collard greens and cook until wilted, stirring frequently, about 10 minutes. Add onion, peppers, carrots, garlic, and ginger. Stir-fry for about 5 minutes. Mix in sweet potatoes and mushrooms, and cook for 5 minutes.
Remove from heat, stir in Thai peanut sauce, and serve.

Nutrition Facts : Calories 372.8 calories, Carbohydrate 48.7 g, Fat 17.9 g, Fiber 10.5 g, Protein 10.6 g, SaturatedFat 2.4 g, Sodium 176.1 mg, Sugar 8.2 g

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