Fast & Easy Dinner: Braised Kale, Potatoes & Mushrooms

Fast & Easy Dinner: Braised Kale, Potatoes & Mushrooms



If you think braising is a technique that only applies to slow cooked meat, well think again! Tonight's quick fix meal is a medley of braised vegetables. You can feel fantastic about this dish because it is wonderfully good for you! Pair with a crusty chunk of warmed bread and a glass of your favorite red wine. Get this cozy recipe when you read more



Braised Kale, Potatoes & Mushrooms
From Vegetarian Times magazine

1/4 cup water
1 lb. kale, stemmed and torn into large pieces
1 cup diced uncooked red potatoes, with skins
1 Tbs. olive oil
1 cup chopped or sliced portobello mushrooms
2 medium shallots, minced
2 cloves garlic, minced
Salt and freshly ground black pepper to taste

  1. Place potatoes in medium saucepan of salted water. Bring to a boil, reduce heat, and simmer until tender, 7 to 10 minutes. Drain well and set aside.
  2. Meanwhile, in large, wide skillet, heat oil over medium heat. Add mushrooms, shallots and garlic and cook, stirring often, until shallots are soft and mushrooms are tender, about 5 minutes. Season with salt and pepper to taste.
  3. Add kale to mushroom mixture and cook, stirring often, 1 minute. Add water and cooked potatoes. Cover and cook until kale is bright green, about 5 minutes. Serve warm.

Serves 4.

PER SERVING: 233 CAL; 10G PROT; 5G TOTAL FAT; 37G CARB; 0MG CHOL; 100MG SOD; 10G FIBER; 0G SUGARS

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