Smothered Mushrooms and Greens

 
 
 
I love mushrooms, and I love greens.  Kale however is the only green that’s a little bit harder for me to eat, so I have to find creative ways to prepare it.  This dish definitely fits the bill.  Packed full of nutrients, this can be a great side dish, or simply a quick and healthy lunch.
 
If you’re not so keen on kale, try swapping it out for swiss chard.  The texture and flavor of swiss chard is much more subtle than kale, and even my toddler enjoys it!
 
And did you know that mushrooms contain some of the most powerful natural medicines on the planet? So pair some insanely healthy mushrooms with some vitamin-packed super greens and your body will certainly be thanking you!
 
Smothered Mushrooms and Greens
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Dark green leafy vegetables are probably the most concentrated source of nutrition of any food. They are a rich source of minerals, (including iron, calcium, potassium, and magnesium), and vitamins, (including vitamins K, C, E, and many of the B vitamins). And mushrooms contain some of the most powerful natural medicines on the planet! So pair some insanely healthy mushrooms with some vitamin-packed super greens and your body will certainly be thanking you!
Servings
2-4 servings
Servings
2-4 servings
Smothered Mushrooms and Greens
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Dark green leafy vegetables are probably the most concentrated source of nutrition of any food. They are a rich source of minerals, (including iron, calcium, potassium, and magnesium), and vitamins, (including vitamins K, C, E, and many of the B vitamins). And mushrooms contain some of the most powerful natural medicines on the planet! So pair some insanely healthy mushrooms with some vitamin-packed super greens and your body will certainly be thanking you!
Servings
2-4 servings
Servings
2-4 servings
Ingredients
  • 2 tablespoons olive oil (extra virgin)
  • 2 tablespoons butter grass-fed, (I use Kerrygold)
  • 4 cloves garlic (chopped)
  • 1 1/2 cups mushrooms button, crimini or portobello, (chopped)
  • 1 bunch kale or swiss chard, (stems removed, and chopped)
  • 3 drizzles balsamic vinegar (or to taste)
  • 1/4 teaspoon sea salt unrefined, (or to taste)
  • 1/8 teaspoon Black Pepper freshly ground, (or to taste)
  • 1 dash nutmeg (or to taste)
Servings: servings
Units:
Instructions
  1. Heat a medium-sized skillet over medium heat, and add olive oil and butter. When hot, add garlic and mushrooms, and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once.
  2. Add chopped kale into the pan, turning it with tongs to combine with the mushrooms. Smother the greens with the lid for 1 to 2 minutes.
  3. Add balsamic vinegar, sea salt, pepper and nutmeg, and stir to combine.
  4. Remove from heat and serve, adding more salt if needed.
  5. Enjoy!
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Becky Foster

I’m a mother, a singer, a military wife and a health food lover, who has always had a passion for clean eating. Once my daughter became gluten-sensitive, I made it my mission to create recipes that she and the rest of my family would enjoy, and that were also enjoyable to make. Through that experience I found that gluten-free living can be simple, healthy and very tasty too!



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