Caramelized Mushroom and Kale

This recipe is best prepared in a cast iron skillet


  • 2 large handfuls of kale, washed and hand torn
  • ½ yellow onion, diced
  • 2 tsp garlic, minced
  • 1 jalapeno, sliced
  • 4 cremini mushrooms, sliced ¼ inch thick
  • 1 lemon, zest, juice
  • several pieces of cilantro, torn
  • 1 TBS butter
  • 1TBS canola oil
  • Salt and pepper to taste


  • Heat a large cast iron skillet and add canola oil
  • Reduce heat to medium
  • Add the mushrooms. Make sure they’re all flat
  • After a minute or so, add the butter and let melt
  • When they are nice and crisp, but not burnt, on one side, flip the mushrooms over
  • After another minute or so add the garlic and onions
  • Stir these around with a wooden spoon
  • Add the sliced jalapenos, stir around
  • Begin adding the kale a little at a time. It will wilt and become smaller as it cooks so you can add more in
  • As the last of the kale goes in, add the lemon juice
  • Sprinkle the entire dish with the turmeric and stir in
  • Add the salt and pepper, stir
  • Garnish with lemon zest and cilantro, enjoy!

This dish goes well with cauliflower rice, quinoa, barley, just about anything!

It’s also great with andouille sausage!

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