Author Notes
The health benefits of Kale and coconut oil are tremendous! Try this recipe for a hearty, healthy dish. —Diane Hoch
Ingredients
-
1
Large Portobello, stems removed and chopped into 2 inch pieces
-
2 cups
Crimini Mushrooms, stems removed and sliced
-
2 cups
Shiitake, stems removed and sliced
-
2 tablespoons
Coconut Oil
-
1 tablespoon
Fresh Ginger, minced
-
5 cups
Lacinato Kale, chopped
-
2 tablespoons
Mushroom Broth
-
Sea salt to taste
Directions
-
In a large sauté pan, heat coconut oil over medium heat. Add mushrooms to pan and allow to cook down to release moisture before stirring, about 4-6 minutes. Add garlic and ginger and sauté to incorporate, about 2-3 minutes.
-
Add the kale and drizzle in the mushroom broth. Sprinkle in salt and pepper to taste. Using tongs, turn to coat then cover and simmer 3 to 5 minutes. Serve and enjoy!
See what other Food52ers are saying.