A quick and easy recipe that for dinner that can stand alone or pair perfectly with meat.
Hello! I have been playing around with various recipes that include some of my favorite foods, kale and mushrooms.
Both seem to have a love/hate dynamic with most people. Either they love kale or they hate kale. They absolutely love mushrooms or they can’t stand them.
I happen to love both! I grew up loving spinach. It was one of my favorite vegetables. But toward the end of college spinach turned on me! All of a sudden I was experiencing an allergic reaction to spinach. So I begrudgingly began to explore substitutes and found kale. It didn’t take long before kale was a staple in my diet. Howsoever, that doesn’t mean I don’t still try to love spinach it, I just continue to experience worsening allergic reactions.
As for mushrooms, I grew up believing they were the worst thing to come upon the earth! I could barely even get them into my mouth let alone eat them! But, as I got older I discovered that some of my tastes had changed. Also, after discussing my level of disdain for certain foods a friend pointed out that my issue seemed to be rooted in texture, not flavor.
With that in mind I began to retry so many things. And surprise, surprise...I love mushrooms!
So here we are looking at kale and mushrooms coming together to become best friends in this recipe.
The recipe is super simple and I tastes great! I also love it because I can eat it by itself or pair it with steak or chicken. So it works even when I’m on a meatless detox.
It’s also super simple, so you can add and remix items and you see fit!
- 2 cups of Mushrooms (chopped)
- 1 bunch of Kale (washed and chopped)
- 1/2 cup of Beef Broth
- 1 cup of Heavy Cream
- 1/2 cup of parmesan cheese (optional)
- 1/2 Red Onion or 2 Shallots (I’ve used both)
- 2 Tbsp of Garlic
- Pearled Couscous (1 box)
- Olive Oil
- Saute onions and garlic in butter until onions become light brown. Stir occasionally.
- Add mushrooms and stir. Let them cook for about 2 minutes.
- Add kale and broth and mix with the vegetables. Stir occasionally until kale shrinks.
- Add cream and stir until all ingredients are evening mixed. Allow cream to simmer and slightly bubble with minimal stirring to thicken the sauce.
- Add salt and pepper to taste.
- Prepare the couscous per instructions on the box
- Plate cooked couscous on a plate. Add mushroom and kale mixture to the top. Sprinkle cheese on top if you wish.
- Serve and enjoy!!