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Recipe courtesy of Rachael Ray

Kale and Portobello Mushrooms

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Calories
    186 calorie
    Total Fat
    11.5 grams
    Saturated Fat
    1.5 grams
    Cholesterol
    0 milligrams
    Sodium
    189 milligrams
    Carbohydrates
    18 grams
    Dietary Fiber
    4 grams
    Protein
    6 grams
    Sugar
    2 grams
  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
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Ingredients

3 tablespoons extra-virgin olive oil

4 portobello mushroom caps, sliced

1 1/4 pounds kale, stemmed and chopped

Salt and pepper

Freshly grated nutmeg, to taste, about 1/4 teaspoon

1/2 cup dry Italian red wine

Directions

  1. Heat a large skillet over medium-high heat with extra-virgin olive oil. When the oil is hot, add mushrooms and cook until dark and tender. Add kale and turn with tongs to wilt. Season the mixture of mushrooms and greens with salt, pepper and nutmeg. Add wine and deglaze the pan. Reduce heat to low and cook greens 5 minutes longer then serve.
Show: 30 Minute Meals
Episode: Healthy, Wealthy & Wise

Categories:

Vegetarian Healthy Italian Mushroom Portobello Mushroom Kale Side Dish Low Calorie Low-Carb Diabetes-Friendly

More from:

Fresh, Wholesome Side Dishes

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33 Reviews
Add Your Review

vbhelmly

Excellent! I served this on top of garlic mashed potatoes and topped the kale with a red wine braised short rib. I opted to use the same red wine used in the short rib receipe in the kale. I skipped the nutmeg.I also chopped the mushrooms to bite size pieces and sauted two chopped shallots after the mushrooms were sauted to perfection (this takes awhile. Then I added the wine, salt and pepper. Nice Rach! Def will make again!

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