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Active Time:45 minsTotal Time:1 hr 15 minsServings:8Jump to Nutrition Facts
Active Time:45 minsTotal Time:1 hr 15 minsServings:8
Active Time:45 mins
Active Time:
45 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ouncesbutton mushrooms, sliced2teaspoonssalt2cupscanola oil½cuprice flour or cornstarch½teaspoonbaking powder2tablespoonsextra-virgin olive oil1large leek, white and pale green parts only, thinly sliced and rinsed well3clovesgarlic, minced⅔cuplow-sodium vegetable or chicken broth8cupslightly packed chopped kale8cupslightly packed chopped mustard greens6cupslightly packed chopped chard3tablespoonslemon juice1 ½tablespoonsliquid aminos, such as Bragg½teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
8ouncesbutton mushrooms, sliced
2teaspoonssalt
2cupscanola oil
½cuprice flour or cornstarch
½teaspoonbaking powder
2tablespoonsextra-virgin olive oil
1large leek, white and pale green parts only, thinly sliced and rinsed well
3clovesgarlic, minced
⅔cuplow-sodium vegetable or chicken broth
8cupslightly packed chopped kale
8cupslightly packed chopped mustard greens
6cupslightly packed chopped chard
3tablespoonslemon juice
1 ½tablespoonsliquid aminos, such as Bragg
½teaspoonground pepper
DirectionsPlace mushrooms in a colander set in the sink or over a bowl. Sprinkle with salt and toss to coat. Let stand, tossing occasionally, for 30 minutes. Rinse well and gently squeeze to remove as much excess water as possible. Pat dry.Heat canola oil in a large pot or high-sided skillet over medium heat until it reaches 350°F. Set a wire rack on a baking sheet and place near the stove.Whisk flour (or cornstarch) and baking powder in a small bowl. Add half of the mushrooms; toss to coat. Place in a dry colander and shake off the excess flour, then add to the hot oil. Fry until browned and crisp, about 3 minutes. Remove with a slotted spoon, shaking off the excess oil, and arrange in a single layer on the wire rack. Repeat with the remaining mushrooms.Heat olive oil in a large pot over medium-high heat. Add leek and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Add broth and kale; cook, stirring, until wilted, 1 to 2 minutes. Add mustard greens, in batches if necessary; cook, stirring until wilted, 1 to 2 minutes. Add chard and cook, stirring, until wilted, 1 to 2 minutes more. Stir in lemon juice, liquid aminos and pepper. Transfer the greens to a serving platter and top with the mushrooms.TipsTo make ahead:Store mushrooms (Steps 1-3) on a wire rack at room temperature for up to 2 hours. Reheat in a 350°F oven until sizzling, about 10 minutes.Originally appeared: EatingWell Magazine, November 2020
Directions
Place mushrooms in a colander set in the sink or over a bowl. Sprinkle with salt and toss to coat. Let stand, tossing occasionally, for 30 minutes. Rinse well and gently squeeze to remove as much excess water as possible. Pat dry.Heat canola oil in a large pot or high-sided skillet over medium heat until it reaches 350°F. Set a wire rack on a baking sheet and place near the stove.Whisk flour (or cornstarch) and baking powder in a small bowl. Add half of the mushrooms; toss to coat. Place in a dry colander and shake off the excess flour, then add to the hot oil. Fry until browned and crisp, about 3 minutes. Remove with a slotted spoon, shaking off the excess oil, and arrange in a single layer on the wire rack. Repeat with the remaining mushrooms.Heat olive oil in a large pot over medium-high heat. Add leek and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Add broth and kale; cook, stirring, until wilted, 1 to 2 minutes. Add mustard greens, in batches if necessary; cook, stirring until wilted, 1 to 2 minutes. Add chard and cook, stirring, until wilted, 1 to 2 minutes more. Stir in lemon juice, liquid aminos and pepper. Transfer the greens to a serving platter and top with the mushrooms.TipsTo make ahead:Store mushrooms (Steps 1-3) on a wire rack at room temperature for up to 2 hours. Reheat in a 350°F oven until sizzling, about 10 minutes.
Place mushrooms in a colander set in the sink or over a bowl. Sprinkle with salt and toss to coat. Let stand, tossing occasionally, for 30 minutes. Rinse well and gently squeeze to remove as much excess water as possible. Pat dry.
Heat canola oil in a large pot or high-sided skillet over medium heat until it reaches 350°F. Set a wire rack on a baking sheet and place near the stove.
Whisk flour (or cornstarch) and baking powder in a small bowl. Add half of the mushrooms; toss to coat. Place in a dry colander and shake off the excess flour, then add to the hot oil. Fry until browned and crisp, about 3 minutes. Remove with a slotted spoon, shaking off the excess oil, and arrange in a single layer on the wire rack. Repeat with the remaining mushrooms.
Heat olive oil in a large pot over medium-high heat. Add leek and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Add broth and kale; cook, stirring, until wilted, 1 to 2 minutes. Add mustard greens, in batches if necessary; cook, stirring until wilted, 1 to 2 minutes. Add chard and cook, stirring, until wilted, 1 to 2 minutes more. Stir in lemon juice, liquid aminos and pepper. Transfer the greens to a serving platter and top with the mushrooms.
Tips
To make ahead:Store mushrooms (Steps 1-3) on a wire rack at room temperature for up to 2 hours. Reheat in a 350°F oven until sizzling, about 10 minutes.
Originally appeared: EatingWell Magazine, November 2020
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Nutrition Facts(per serving)129Calories9gFat12gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
