Kale and Mushroom Saute

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

Thunderstorms and yellowing kale are a tough combination in the summer. I’m hoping to grill and make a kale summer salad, but the thunderstorms are keeping me inside and the kale going bad means I should cook what is still good instead. This spicy and healthy saute started out as a consolation prize, but I would eat it again and again.

What you’ll need:
1/2 large Spanish onion
1 cup baby arugula
1 cup baby spinach
2 cups kale
4 oz baby bella mushrooms
1 small red chili pepper, finely chopped
1 tsp garlic, chopped
Olive oil

Directions:
Caramelize the onions in olive oil for 20 minutes, then add the pepper and garlic. Caramelize for an additional 20-25 minutes.

Stir in the mushrooms and add olive oil as needed. After 5 minutes, add the kale, spinach, and arugula. Cook down for 10 minutes and serve.

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