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Lilly’s Table

 
 

© Lillys-Table.com Sorry, no photo.
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Fall

Mushroom + Greens Saute

from Charred Ginger Squash Soup with Mushroom-Kale Saute + Socca, the Week of January 31, 2016.
View the next recipe for this meal.

This earthy saute brings together two cooler weather vegetables for a simple side or a topping for soups and more. We use kale, but any other dark leafy green could work instead!

Ingredients

  • 1 clove garlic, finely mince
  • 1 tablespoon olive oil
  • 4 ounces mushroom, washed and dried
  • 5 leaves kale, or another green that you prefer

Serving Size: 2 People



 

Preparation Instructions

Place the minced garlic and olive oil in a saute pan over low heat. If the garlic starts to get color, lower the heat or remove it from the burner.

Cut the washed and dried mushrooms in half and thinly slice. When the garlic is fragrant, add the mushrooms. Meanwhile, roll up the washed and dried kale in a cigar shape and thinly slice into shreds.

Once the mushrooms are mostly tender, fold in the greens and saute until wilted. Season with salt and pepper.

Taste. If you want the greens further wilted, continue to cook and you can even add a splash of water if necessary to lightly steam cook the greens.