- Food and Cooking
Tasty Healthy Sauteed Kale and Cremini Mushrooms
How To Cook Kale and Cremini Mushrooms with Poached Egg
A recent trip to our local Farmers Market revealed that Kale was in season. My experience with kale is limited, and quite frankly prior to this incident I did not know how to cook kale, or at least I had never tried cooking with it. I will admit, though, I know my way around a kitchen quite well, so even though I had never cooked kale prior to this, I have cooked squash, broccoli, cabbage, and spinach in various ways, so I wasn't too worried.
Kale and mushrooms make a wonderful entrée for a light and filling brunch. Topped with a poached egg, or two, this is a quick, tasty, and nutritious meal that will leave you satisfied, but never full. Kale is one of the most nutritional green leafy goodies we can grow in our gardens. The density and texture of the kale seems to be more filling than that of spinach and with a warm yolk broken over the top of these greens you'll get a mouthful of comfort.
Kale tastes a little sweet, a little bitter and has texture somewhere between a cabbage and spinach. Personally I think fresh kale tastes a lot like broccoli. You can boil, sauté, bake and steam kale, or you can eat it raw in a salad, use it as a garnish or add it to a smoothie. No matter how you choose to prepare it, kale is one of natures super foods supplying large doses vitamins and nutrients. It's a healthy habit to include Kale in your recipes whenever possible. possible.
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"Kale and Mushrooms Sauteed in Garlic with Poached Egg" is a wonderfully light meal that is full of flavor and makes for excellent brunch entrée.
Prep Time: 10-15 minutes
Total Time: 30-minutes
- 4 Tbsp Olive Oil
- 4 Tbsp Butter
- 6 Fresh Garlic Cloves (minced)
- 8 Ounces Cremini Mushrooms (sliced)
- 6 Large Kale Leaves (cleaned and torn to 1/2 dollar size pieces)
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 2 -4 Eggs
- 1 Tsp Vinegar
- Dash of Turmeric or Paprika
- Take out a large skillet (mine is 12") and begin heating it over a high flame adding the olive oil, half of your butter, and the minced garlic. Give the garlic a moment to heat and once it is starting to brown add the 8 ounces of sliced Crimini mushrooms. Give the pan several tosses or use a wooden spoon to mix the mushrooms in with the garlic. Turn the heat down to a medium flame and continue working the pan.
- Start a pot of water to boil for your poached eggs. -*Cooking tip- Add a tsp. of vinegar to your water and your eggs will stay separated in the water.
- After 5-7 minutes the mushrooms should be cooked through and should begin to soften and brown. This is when I like to add the torn kale and the remainder of the butter. After another minute or two of cooking I will add my salt and pepper.
- Continue to cook until you feel comfortable with the texture of both the mushrooms and the greens. Your water should be boiling by now, give it a little swirl and add you eggs.
- Plate your kale and mushrooms mixture as shown in the picture. Once the egg whites are thoroughly cooked and the yolks are warm and runny take a holy spoon and remove the eggs one by one placing them on top of your greens. Top with a dash of turmeric or paprika for color and goodness and you are ready serve.
What's The Difference Between Button and Crimini Mushrooms?
Did you know that Button mushrooms, Crimini mushrooms and Portabello mushrooms are the same species? The difference is the maturity of the mushrooms.
What's Your Favorite Mushroom?
Which mushroom do you prefer.
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