MUSHROOM-KALE SKILLET HASH
SERVES 4 PORTIONS
2 tsp. olive oil
1/2 medium red onion, diced
2 garlic cloves, minced
3 or 4 red potatoes (about 18 oz., chopped into 1/2-inch cubes
227g (8oz) cremini mushrooms, sliced
1 1/2 tsp. Old Bay Seasoning Low-sodium vegetable broth, optional
1 bunch (12 to 16 oz. dino kale (aka lacinato or black kale), stems removed, chopped
Salt and black pepper to taste
NUTRITIONAL VALUES
Calories: 159kcal
Fat: 2.6g (0.4g S.Fat)
Carbs: 29.8g
Protein: 5.2g
Sugar: 3.2g
Sodium: 271mg
METHOD
For a minute, heat the olive oil in a large frying pan, preferably cast iron, over medium heat. Sauté the onions until they are translucent.
Cook, stirring occasionally, for 15 to 20 minutes, or until the garlic, potatoes, mushrooms, and Old Bay are tender and the potatoes are golden. If it sticks, add a splash of vegetable broth and reduce the heat.
When the vegetables are tender, add the kale and cook until it is wilted. Remove from the heat and season with salt and pepper. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.
Cook, stirring occasionally, for 15 to 20 minutes, or until the garlic, potatoes, mushrooms, and Old Bay are tender and the potatoes are golden. If it sticks, add a splash of vegetable broth and reduce the heat.
When the vegetables are tender, add the kale and cook until it is wilted. Remove from the heat and season with salt and pepper. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.
