Coconut Kale Sauté with Mushrooms

By Diane Hoch
June 16, 2014
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Author Notes: The health benefits of Kale and coconut oil are tremendous! Try this recipe for a hearty, healthy dish. Diane Hoch

Makes: 1 salad

  • 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
  1. 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.
  2. 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!

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