Monday, February 9, 2015

Sautéed Kale & Mushrooms with Lemon & Thyme

This simple sautéed side dish is incredibly versatile, I like to serve it alongside grilled chicken or fish. The punchy flavours of the thyme and lemon really complement the earthiness of the mushrooms and kale. It doesn't get more simple than this!





Serves 2 large 4 small

Ingredients: (use organic where possible)
2 Tbsp olive, coconut oil or butter
1 large bunch of kale, washed, stems removed, chopped
2 large handfuls button mushrooms, wiped clean and halved
2 cloves of garlic, peeled and crushed
2-3 Tbsp quality vegetable stock
juice from 1/2 lemon
small handful of fresh thyme
freshly ground black pepper
sea salt

Method:
Heat the oil over a medium - high heat in a heavy bottomed skillet.

Add garlic and mushrooms sauté for 3-5 minutes before adding the chopped kale and vegetable stock.

Continue to sauté the mushrooms and kale for a further 3-5 minutes until kale is nicely wilted and tender.

Remove from heat and finish the dish with the thyme, lemon and seasoning to your liking.


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