Warm Kale Salad with Caramelized Onions & Mushrooms
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipes to your collection, Warm Kale Salad with Caramelized Onions & Mushrooms might be a recipe you should try. For 85 cents per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 104 calories, 5g of protein, and 5g of fat. Several people made this recipe, and 517 would say it hit the spot. Head to the store and pick up mushrooms, onion, salt, and a few other things to make it today. It works well as a very reasonably priced salad. It is brought to you by Cookin Canuck. From preparation to the plate, this recipe takes about 35 minutes. With a spoonacular score of 100%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Gluten-Free Stuffing with Kale, Caramelized Onions, and Mushrooms, Gluten-free Stuffing With Kale, Caramelized Onions, And Mushrooms, and Kale Salad with Bacon and Caramelized Onions {Gluten Free and Low Carb}.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 tbsp balsamic vinegar
3 garlic cloves, minced
¼ tsp ground pepper
4 cups chopped kale
8 oz. mushrooms, sliced
4 tsp olive oil, divided
1 onion, halved & thinly sliced
1 tsp crushed rosemary
¼ tsp salt
Equipment:
frying pan
bowl
Cooking instruction summary:
Heat 2 teaspoons of the olive oil in a large nonstick skillet set over medium heat. Add the onions and cook, stirring occasionally, until the onions are starting to brown, about 15 minutes.Add the remaining 2 teaspoons of olive oil. Stir in the mushrooms and cook until the mushrooms are tender and the mushrooms are light golden brown, about 10 minutes. Stir in the garlic, rosemary, balsamic vinegar, salt and pepper. Cook for 1 minute.Place the kale in a serving bowl. Add the onion and mushroom mixture, and toss to combine. Serve immediately.
Step by step:
1. Heat 2 teaspoons of the olive oil in a large nonstick skillet set over medium heat.
2. Add the onions and cook, stirring occasionally, until the onions are starting to brown, about 15 minutes.
3. Add the remaining 2 teaspoons of olive oil. Stir in the mushrooms and cook until the mushrooms are tender and the mushrooms are light golden brown, about 10 minutes. Stir in the garlic, rosemary, balsamic vinegar, salt and pepper. Cook for 1 minute.
4. Place the kale in a serving bowl.
5. Add the onion and mushroom mixture, and toss to combine.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
