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Sauteed mushrooms, kale and beans

You can serve these sautéed mushrooms, kale and beans as main dish or as a side dish. It goes really well with chicken and pork. As a main dish serve it in flat bread or on toast or with rice, quinoa and so on. It's super easy to make, healthy, vegan and gluten-free1
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g chestnut mushrooms
  • 1 onion
  • 2 Tbsp olive oil
  • 2 garlic cloves
  • ½ tsp chilli flakes
  • 1 Tbsp white vine vinegar
  • ½ cup vegetable stock
  • 2 cups shredded kale
  • 1 tin butter or cannellini beans
  • Salt & pepper

Method
 

  1. Thinly slice the mushrooms, onion and garlic.
  2. Heat the oil in a large frying pan. Add the onion and gently sauté for a few minutes.
  3. Add the mushrooms and garlic and stir for a minute. Add the chilli flakes, cover the pan with a lid, and cook for 8 minutes over low heat.
  4. Add the vinegar, let it sizzle, then pour over the stock. Add the kale, put the lid on again and cook until the mushroom and kale have softened. This should take about 5-8 minutes.
  5. Add the beans, turn up the heat and cook for 3 minutes to reduce the sauce.
  6. Serve with some extra chilli flakes, if you like.