Kale & Shiitake Mushrooms
Sautéed Kale and Mushrooms Recipe
You know what's really good? Home cooked food you make for yourself. It doesn’t matter if it’s a simple breakfast or a lavish dinner: food just tastes different when it's made for you, by you.
I had that realization the first time I made this dish. If you’re not used to eating lots of veggies, then kale and mushrooms probably aren’t on your list of typical cravings. But if you cook this delicious recipe at home, even once, you just might find yourself reaching for them next time you go shopping!
The Recipe
Serves 1 (Serves 2 as a side dish)
INGREDIENTS
Half a bunch of kale (about six big stalks), roughly chopped or torn
1 cup fresh shiitake mushrooms, sliced
Half an onion, chopped
1 garlic clove, finely chopped
1 - 2 teaspoon fresh ginger, finely chopped or grated
Olive oil
Sea salt
TOOLS
Frying pan
Directions
Heat a little oil in the pan
Sauté onion and garlic until golden
Add ginger and mushrooms; cook for about five more minutes
Throw in the kale and stir frequently until it turns darker green and starts to wilt
Season with sea salt & relish all the fresh flavors
NOTES
Kale and mushrooms are wonderfully savory on their own, but they play well with a variety of seasonings. Mix and match paprika, cumin, turmeric, balsamic vinegar, coconut flakes, or sesame seeds in this recipe—or any other flavors you’re in the mood for—and you’ll see how versatile simplicity can be.
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Enjoy!
I’m Elena Singh, founder of the Sweet Science wellness program. I’m a certified nutrition counselor, science-based health coach, and addiction survivor. I help people in recovery heal their bodies and minds so they can learn to love sober life—not just survive it.
