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Kale & Mushroom Saute with Browned Garlic Bread Crumbs
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Description
A delicious veggie side that accompanies just about any protein.
Ingredients
- FOR THE BREADCRUMBS:
- 1 Tablespoon Olive Oil
- 2 cups Whole Wheat Bread Cubes, Cut Into Small Pieces
- 2 cloves Garlic, Minced
- ½ teaspoons Sea Salt
- 1 teaspoon Pepper
- FOR THE MUSHROOM AND KALE SAUTE:
- 1 Tablespoon Olive Oil
- 1 cup Onion, Diced
- 4 cloves Garlic, Minced
- ½ cups Chicken Stock, Low Sodium, Or White Wine
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder
- ½ teaspoons Sea Salt
- 1 cup Crimini Mushrooms, Sliced
- 1 bunch Kale, Roughly Chopped
- 1 Lemon (cut Into Wedges For Serving)
Preparation
Preheat oven to 400ºF.
For the breadcrumbs, toss together olive oil, bread cubes, garlic, and salt and pepper. Roast in the oven for 20 minutes, stirring occasionally, so bread cubes don’t burn. Once toasty remove, and set aside.
Meanwhile, prepare the mushroom and kale saute. In a large skillet over medium high heat, add olive oil, onions, and minced garlic. Let bloom 2 minutes. De-glaze pan with stock and stir in spices. Add in mushrooms and cook about 10 minutes until tender. Add in kale and cook another 3 minutes, until wilted.
Once kale is wilted and soft, remove from pan, and plate topped with garlic bread crumbs. Give it a squeeze of lemon juice if desired. Enjoy!
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