Nutmeg Seasoned Sauteed Kale and Mushrooms


1 teaspoon grapeseed oil
1 onion, diced
1/2 cup sliced shiitake mushrooms
3 cloves garlic, minced
1 tablespoon butter
1 tablespoon wine vinegar (Or substitite balsamic)
1 pinch salt and ground black pepper to taste
1 bunch kale leaves, torn (ribs removed and discarded)

  1. Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute.
  2. Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.
  • Cook’s Note:
  • For a more saucy mixture add 1/2 cup chicken or vegetable stock.
  • If you don’t have shiitake mushrooms you can substitute any type of mushroom.
  • A nice addition to this dish is pine nuts; add them when you first start so they roast a little.


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