Kale and Mushroom Side

I make this at least twice a week for my family. It is a super easy and yummy way for us to get a good dose of our dark leafy greens. Macadamia nut oil is also good in place of grapeseed if you have it.

Step: 1

Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute.

Step: 2

Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.

Per Serving: 127 calories; protein 4.9g; carbohydrates 18.5g; fat 5g; cholesterol 7.6mg; sodium 75.4mg.

Deciding stay in and make food your dinner instead of eat in the evening out is already a process in the right way if you’re more point on eating healthier. There’s no better way to know exactly what’s going into the food you’re eat than by making it homemade Mastering the main dish is only half the process , like that . And once you’ve perfected your chicken, steak, or fish, it’s time to make your attention to the ever- focusing side dishes.

A side dish can easily derail your health goals, as sugar , sodium, fat, and calories can all get than high quickly if you’re not careful . But with our healthy side dish recipes, you won’t ever run into that mistakes .