Weight-Loss Sautéed Kale and Mushrooms
15 min3 servings
A quick sautéed side of tender kale and mushrooms in vegetable broth, finished with garlic, chili, and balsamic vinegar.
| prepWipe mushrooms clean and slice ¼-inch-thick | ||||||
| prepRemove tough stems from kale, roughly chop | ||||||
| prepMince garlic and chili peppers | ||||||
| 120 ml vegetable broth (preferably low sodium) | Cook mushrooms undisturbed, 4 min | Stir mushrooms, cook 3 min until softened | Add kale & mustard powder, wilt 2 min | Add garlic, chili peppers, marjoram, cook 1 min | Add vinegar, salt & pepper, cook 1 min | Top with hemp hearts |
| 225 g button mushrooms, wiped clean, sliced ¼-inch-thick | ||||||
| Dash of mustard powder | ||||||
| 10 stems lacinato kale (or curly kale, tough stems removed, roughly chopped) | ||||||
| 2 Calabrian chili peppers (or red chili peppers, minced) (optional) | ||||||
| 2 cloves garlic, minced | ||||||
| 1 teaspoon dried marjoram (or oregano) | ||||||
| 1 tablespoon balsamic vinegar (plus more to taste) | ||||||
| Salt or salt substitute (to taste) | ||||||
| Dash of freshly ground black pepper | ||||||
| Sprinkle of hemp hearts (or chopped nuts, or seeds) | ||||||
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