Easy Veggie Dish With Portobello Mushrooms
Over a year ago
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Ingredients
- 2 portobello mushroom caps
- 1 bunch kale
- 1 tsp. red pepper flakes
- 1 tbsp. extra virgin olive oil
- ½ cup vegetable stock (low sodium)
- Salt & pepper
Accompaniment
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Description
Here’s a quick and easy veggie dish you can make anytime. It takes 10 minutes to prepare. My favorite ingredients to use for a boost of flavor and nutrition.
Method
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1
Cut portobello mushrooms into long slices (about 1/2 inch wide).
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2
Remove kale leaves from the stems and rip or cut up into smaller pieces.
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3
Heat up a grill pan (or sauté pan) over medium-low heat and drizzle olive oil in the pan.
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4
Add mushrooms slices and cook for 1-2 minutes on each side until they begin to brown.
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5
Add kale leaves to the pan, covering the mushrooms.
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6
Pour in vegetable stock, turn the heat up to medium-high, and cover with a lid.
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7
Steam for 2 minutes.
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8
Remove the lid, and add red pepper flakes and a sprinkle of salt and black pepper.
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9
Stir everything together and allow liquid to evaporate in the pan for about 1 minute before serving.
Chef's Tips
To save more time, look for pre-sliced portobello mushrooms in your grocery store.
Make sure to give kale a long rinse before cooking. The curly leaves tend to hold trapped dirt and grit that you don’t want to sneak into your food.
To make this dish more filling, try adding toasted walnuts or cashews.
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