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Kale and Portobello Mushrooms

Kale and Portobello Mushrooms
One portion of this dish contains around 8g of protein, 12g of fat, and If you have kale, nutmeg, portobello mushroom caps, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegan diet. From preparation to the plate, this recipe takes roughly 22 minutes.

Instructions

1
Heat a large skillet over medium-high heat with extra-virgin olive oil. When the oil is hot, add mushrooms and cook until dark and tender.
Ingredients you will need
Extra Virgin Olive OilExtra Virgin Olive Oil
MushroomsMushrooms
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
2
Add kale and turn with tongs to wilt. Season the mixture of mushrooms and greens with salt, pepper and nutmeg.
Ingredients you will need
MushroomsMushrooms
GreensGreens
NutmegNutmeg
PepperPepper
KaleKale
SaltSalt
Equipment you will use
TongsTongs
3
Add wine and deglaze the pan. Reduce heat to low and cook greens 5 minutes longer then serve.
Ingredients you will need
GreensGreens
WineWine
Equipment you will use
Frying PanFrying Pan
DifficultyNormal
Ready In22 m.
Servings4
Health Score86
Dairy FreeGluten FreeVeganVegetarianVery Healthy
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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