Sautéed Kale and Mushrooms
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick sauté of tender kale and mushrooms with garlic and a hint of red pepper heat, finished with Parmesan. The vegetables become soft and flavorful in minutes, making a healthy veggie side that pairs with almost any main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 teaspoon extra-virgin olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 8 oz. white button mushrooms (sliced)
- 1/2 teaspoon salt (divided)
- 1/2 teaspoon black pepper (divided)
- 1 bunch kale (stems removed, washed and torn into pieces or roughly chopped)
- 1/4-1/2 teaspoon red pepper flakes (optional)
- 3-4 tablespoons grated Parmesan cheese (optional)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 318mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 414mg
- Calcium
- 118mg
- Iron
- 0.90mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 318MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.