ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Tasty Healthy Sauteed Kale and Cremini Mushrooms

Updated on November 15, 2014

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.

Himalayan Pink Sea Salt

Want to find out more about Pink Himalayan Sea salt? Then check out this HubPage - Pink Himalayan Sea Salt

Swanson Himalayan Crystal Salt 35.27 oz (1,000 g) Salt
Swanson Himalayan Crystal Salt 35.27 oz (1,000 g) Salt

We've been using Swanson Himalayan Pink Sea Salt for almost five years and have no desire to use anything else. From the Himalayan Foothills, 100% natural and loaded with flavor. Check out my lens on

 

"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.

Cook Time

Prep Time: 10-15 minutes

Total Time: 30-minutes

Serves: 2

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Cast your vote for Kale and Cremini Mushrooms Sauteed with Garlic and a Poached Egg Crown
Click thumbnail to view full-size
Crimini's.Garlic Cloves.Minced Garlic.Sauteed Garlic.Crimini Mushrooms.Leafy Kale (don't forget to remove the stem).Tear the kale into half dollar size pieces.Kale gets a rich green color soon after it begins to cook.Ready to eat.
Crimini's.
Crimini's.
Garlic Cloves.
Garlic Cloves.
Minced Garlic.
Minced Garlic.
Sauteed Garlic.
Sauteed Garlic.
Crimini Mushrooms.
Crimini Mushrooms.
Leafy Kale (don't forget to remove the stem).
Leafy Kale (don't forget to remove the stem).
Tear the kale into half dollar size pieces.
Tear the kale into half dollar size pieces.
Kale gets a rich green color soon after it begins to cook.
Kale gets a rich green color soon after it begins to cook.
Ready to eat.
Ready to eat.

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.

See results

Comment First To Get The Ball Rolling

What do you think about Sauteed Kale and Crimini Mushrooms with Poached Egg?

    0 of 8192 characters used
    Post Comment

    • Johanna Eisler profile image

      Johanna Eisler 4 years ago

      I need to taste them before giving an opinion. ;)

    • profile image

      resabi 4 years ago

      I do like both kale and mushrooms, so this recipe is very appealing to me. I also like the way you built this lens and your pix are great!

    • David3142 profile image

      David3142 4 years ago

      This looks delicious. I was reading about the health benefits of kale the other day, but didn't have a clue what to actually do with it. I think I'll give this recipe a go.

    • somebudiesangel2 profile image

      Tami-Lynn 4 years ago from North Vancouver

      Looks great...i love all the ingredients :) minus the egg;)

    • writerkath profile image

      writerkath 4 years ago

      It sounds good! I wouldn't have thought about the poached egg, but why not? Certainly worth a try!

    • KarenTBTEN profile image

      KarenTBTEN 4 years ago

      That is the sort of thing I could make a lot. In fact, I kind of do... minus a few of the ingredients. I have frozen kale in the refrigerator and often cook it with an egg. Strangely, whenever I cook an egg, it is with greens -- not with toast and not necessarily with traditional omelette vegetables.

    • Steph Tietjen profile image

      Stephanie Tietjen 4 years ago from Albuquerque, New Mexico

      Looks delicious. I've been having kale in my smoothies, but wanted to find more ways to cook it during cooler weather. Thanks for the recipe.

    • captainj88 profile image

      Leah J. Hileman 4 years ago from East Berlin, PA, USA

      Looks great. I've developed a real love of kale in the last two years and am always looking for new ways to prepare it. Pinned and Liked :)

    • suepogson profile image

      suepogson 4 years ago

      Sounds delicious - I like kale but not sure I can grow it as where I live is very hot. I hope I get to try it some day!

    • BobZau profile image
      Author

      Bob Zau 4 years ago

      I wasn't sure if I'd enjoy Kale or not, but this was very tasty!

    • profile image

      anonymous 4 years ago

      Oh my, this looks so good!

    working