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.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
127 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
1 tablespoon butter
½ teaspoon freshly grated nutmeg
3 cloves garlic, minced
1 pinch salt and ground black pepper to taste
1 onion, diced
1 tablespoon wine vinegar
1 teaspoon grapeseed oil
½ cup sliced shiitake mushrooms
1 bunch kale leaves, torn (ribs removed and discarded)
