Author Notes: The health benefits of Kale and coconut oil are tremendous! Try this recipe for a hearty, healthy dish. —Diane Hoch
Makes: 1 salad
Ingredients
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1
Large Portobello, stems removed and chopped into 2 inch pieces
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2
cups Crimini Mushrooms, stems removed and sliced
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2
cups Shiitake, stems removed and sliced
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2
tablespoons Coconut Oil
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1
tablespoon Fresh Ginger, minced
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5
cups Lacinato Kale, chopped
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2
tablespoons Mushroom Broth
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Sea salt to taste
Directions
- In a large sauté pan, heat coconut oil over medium heat. Add mushrooms to pan and allow to cook down to release moisture before stirring, about 4-6 minutes. Add garlic and ginger and sauté to incorporate, about 2-3 minutes.
- Add the kale and drizzle in the mushroom broth. Sprinkle in salt and pepper to taste. Using tongs, turn to coat then cover and simmer 3 to 5 minutes. Serve and enjoy!