2 T olive oil
16 oz mushrooms, sliced or left whole
1 cup onion, chopped
1/2 red bell pepper, chopped
3 garlic cloves, minced
5 oz baby kale
Fresh ground black pepper to taste
Sea salt to taste (not too much, just a turn of the grinding knob)
1 T balsamic vinegar
Optional: grated Parmesan and crushed red pepper flakes
Spoon Mage™ Note:
Do not over stir when ingredients require browning. It is contact with the skillet that encourages the savory browned bits. These beautiful mushrooms should brown up nicely before adding the kale. Stir the mushrooms and onion mixture no more than every 20-30 seconds.
If you use regular kale instead of baby kale, cover after that addition and steam cook for an extra 5-9 minutes or until the kale is softened to your liking.
Wash and dry the mushrooms. Prep all the other ingredients.
Set a wok or tall sided skillet over medium high heat. When the pan is hot, add the oil and give it a swirl. Wait 30 seconds or until the oil shimmers.
Add the mushrooms, onions, and red bell pepper.
Stir and pause, stir and pause, using wok spoons for 4 minutes until the mushrooms begin to brown.
Reduce the heat to medium.
Sauté, stirring every now and then, until the veggies soften, about 6 minutes.
Add the garlic and sauté for two more minutes, releasing the garlicky aroma.
Add the baby kale, in batches if necessary, stirring until they start to turn a bright green – about 3 minutes.
Season with black pepper and salt, stir, and pour into a serving dish.
Stir in the balsamic vinegar – or if you have family members that do not like vinegar, drizzle a little on individual servings.
Serve hot with the optional Parmesan and crushed red pepper flakes.