Kale and Mushroom Saut

 

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Kale with mushrooms and garlic | Thanksgiving Sides | Vegan | Vegetarian | Plant-based |Gluten-free

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Add garlic and mushrooms. Sauté until mushrooms are tender, about 4-5 minutes. Add kale and water. Stir to combine. Cover and cook for 5 minutes, stirring.

Add onion and sauté for 3-4 minutes, until softened. Add garlic and sauté for another minute, until fragrant. Add mushrooms and sauté until they’ve released their liquid and are slightly browned. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium-low.

Add kale and continue to stir and mix so the kale. Flip the mushrooms; add the kale on top of the mushrooms, and let the baby kale wilt, stirring frequently approximately 2-3 minutes. Stir in kidney beans, butter, garlic and salt and pepper. Continue to cook for an additional 30 seconds to a minute or until everything is fragrant and hot.

Add mushrooms and garlic and saute while chopping kale. Add kale to the pan and pour broth over the kale. Turn heat up to medium high and put a lid on the pan. Shake the pan about every minute to move the food around and let the kale steam evenly. Cook for about 5-7 minutes until the kale.

Slice the mushrooms and garlic. Heat the oil in a skillet on medium-high. Add the garlic and saute until the garlic just starts to turn brown around the edges.

Add the sliced mushrooms and stir to coat them in oil. Cook for two minutes without stirring, allowing the mushrooms to soften and begin to brown. Add one large handful of kale and stir. Add minced garlic and mushrooms. Sauté until mushrooms are tender, about five to six minutes stirring occasionally.

Add kale and water. Stir to combine. Cover/cook for five minutes, stirring.

24 small crimini mushrooms, wiped clean, halved. 1 bunch kale, trimmed, stems removed and chopped. 1/4 cup Marsala or other sherry. Salt and pepper.

Add the mushrooms and sprinkle on the salt. Let them cook for 5 to 7 minutes, stirring often, until the moisture has released and the mushrooms are lightly browned. Add the kale and pepper, and use tongs to sauté for about 10 more minutes.

Add splashes of water if the pan seems dry. The kale. Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, about 4 minutes.

Add apples, vinegar, salt, and pepper; cover skillet and cook until apples are tender, about 3 minutes. Add kale; cover and cook until kale. 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.

List of related literature:

Stir in the garlic and cook for another minute, until fragrant, then stir in the kale and about \2 teaspoon salt.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Add the kale, salt, and 1½ cups water, cover, bring to a boil, and cook over medium-high heat for 8 to 10 minutes.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
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HMH Books, 2011

Add 9 cups of the reserved bean cooking liquid (add more water if needed), and then stir in the kale and escarole.

“The Daniel Fast: Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast: Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, 2011

Add the kale, and cook until wilted.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
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Oxmoor House, Incorporated, 2018

In a medium pan, sauté 1 cup spinach, 1/2 cup chopped mushrooms, and 1/4 cup sliced grape tomatoes in 1 tablespoon extravirgin olive oil, 1/4 cup low-sodium vegetable broth, 1/2 teaspoon minced garlic, and a pinch of cayenne pepper (optional).

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
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Add the kale, squash, and scallions; cook until the kale is wilted, 2 to 3 minutes.

“One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes” by Scott, Ryan
from One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes
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Gradually add kale, covering pot to let each addition wilt slightly, before stirring and adding more, about 4 minutes.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

I sauté the kale and asparagus with garlic, chile, and salt.

“Tomorrow's Table: Organic Farming, Genetics, and the Future of Food” by Pamela C. Ronald, R. W. Adamchak
from Tomorrow’s Table: Organic Farming, Genetics, and the Future of Food
by Pamela C. Ronald, R. W. Adamchak
Oxford University Press, 2008

Add the olive oil and mushrooms to the pot, sautéing the kale and mushrooms over medium heat.

“Practical Applications in Sports Nutrition” by Heather Hedrick Fink, Lisa A. Burgoon, Alan E. Mikesky
from Practical Applications in Sports Nutrition
by Heather Hedrick Fink, Lisa A. Burgoon, Alan E. Mikesky
Jones and Bartlett Publishers, 2006

Sauté, stirring often, for 5 minutes, or until the kale is wilted and browned at the edges.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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4 comments

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  • It’s a shame that sunlight didn’t come all the way through!! Brighten up that already GORGEOUS meal�� just about to make with some boiled eggs on the side������‍♀️

  • You should NOT cook with Olive oil. Olive oil changes the chemical makeup from good fats to bad fats. You can use olive oil on salads or poured over AFTER food is cooked but NEVER used to olive oil for frying or baking! You need to use oils that have a high smoke point and keeps the good omega 3 and other vitamins. High smoke point oils:

    Rice Bran Oil
    Grapeseed Oil
    Safflower Oil
    Sunflower Oil
    Avocado Oil (Refined)
    Almond Oil
    Corn Oil
    Canola Oil
    Peanut Oil
    Sesame Oil
    And perhaps a few others that I’ve not mentioned

  • I wonder where you are from, because in the south “greens” which include kale, collards, mustard, and turnips are a normal Sunday or any celebration veggie. We cook them for a few hours in a smoked meat with lots of seasoning. ❤️

  • OK, I just made it per your instructions and it came out good! Well, not disgusting anyway. Going to have it with rice and beans later. Thanks!