Kale and Mushroom Stir-Fry
Description
Try this healthy kale and mushroom stir-fry full of vegetables. If you have leftover sweet potatoes, it is ready in under 30 minutes.
Ingredients
•
2 tablespoons olive oil
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2 medium sweet potatoes, peeled and cubed
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salt and freshly ground black pepper to taste
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2 tablespoons grapeseed oil
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1 bunch chopped kale
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1 bunch chopped collard greens
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1 medium onion, cut into bite-sized pieces
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4 mini bell peppers, halved lengthwise and seeded
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2 medium carrots, cut into bite-sized pieces
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4 cloves chopped garlic
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1 tablespoon minced fresh ginger root
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6 white button mushrooms
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3 tablespoons Thai peanut sauce
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat.
2
Place sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with salt and pepper.
3
Bake in the preheated oven until soft, about 60 minutes.
4
Heat grapeseed oil in wok over medium heat. Add kale and collard greens and cook until wilted, stirring frequently, about 10 minutes. Add onion, peppers, carrots, garlic, and ginger. Stir-fry for about 5 minutes. Mix in sweet potatoes and mushrooms, and cook for 5 minutes.
5
Remove from heat, stir in Thai peanut sauce, and serve.