Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Recipes

SHIITAKE MUSHROOMS, LEEKS AND GARLICKY GREENS

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Once you try it, you’ll want to make this tasty side dish a regular on your dinner plate!

Serves 4

1 large bunch kale, center stems removed and discarded
2 Tbs. olive oil
1 lb. fresh shiitake mushrooms, stems removed, caps thinly sliced
1 small leek, halved and sliced ¼-inch thick, mostly white and some green
4 medium garlic cloves, finely chopped
½ tsp. crushed red pepper flakes

1. Bring a large pot of lightly salted water to a boil. Plunge kale leaves into water and cook for 1 minute, until bright green and wilted. Remove from heat, drain and immediately plunge into ice water to stop cooking. Drain well and gently squeeze out excess water, or dry in a salad spinner. Chop into bite-sized pieces.

2. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add mushrooms and sauté until lightly browned, about 5 minutes.

3. Add leeks and cook, stirring constantly, for 3 minutes, until leeks are just softened. Add garlic and crushed red pepper and cook, stirring constantly, for 1 minute.

4. Add additional 1 Tbs. olive oil to the skillet. Add blanched greens. Using tongs, stir to coat with oil. Cook for 1 to 2 minutes, until heated through. Season with sea salt and freshly ground pepper, and serve immediately.

PER SERVING: 148 CAL; 5.3 G PROT; 8 G FAT (1 G SAT FAT); 18 G CARB; 0 MG CHOL; 84 MG SOD; 4.4 G FIBER; 3 G SUGARS