“Baby Kale and Mushroom Saute”

This is one of the most versatile, flavorful and quick side dishes you will ever make. We tend to make the same sides all the time. On the day I made Baby Kale and Mushroom Saute I was craving something different. Baby Kale and Mushrooms Saute comes together in about 15 – 20 minutes. I have made this to serve with grilled steaks, but would be very tasty with grilled or baked chicken or fish. Baby kale is great when mixed in soups, salads and omelettes. Larger kale leaves can be used but require longer cooking time. Just be sure to chop them small to saute faster. You do not need to chop baby kale because it’s like cooking with spinach, super tender. In this recipe, fry up chopped pancetta, garlic, mushrooms then add kale and salt and pepper to taste. That’s all…healthy, delicious and easy. It’s even low carb. What more can you ask for?

Baby Kale and Mushroom Saute

Baby Kale and Mushroom Saute

3 oz. Pancetta or 2 strips of your favorite bacon, cut into small pieces

2 large garlic cloves, finely chopped

8 oz. package sliced button mushrooms, cleaned

5 – 6 oz. package baby kale, washed

Salt and pepper to taste

Preheat a large nonstick skillet over medium heat. Saute Pancetta until crispy, about 2 – 3 minutes. Remove Pancetta to paper towel to drain. Leave rendered bacon fat in skillet and add garlic, saute 2 minutes being careful not to let it burn. Add mushrooms and saute 8 – 10 minutes until all moisture is released and lightly browned. Add in kale, sauteing about 10 minutes until tender; add 1 T. water if pan seems a little dry. Sprinkle in bacon, salt and pepper to taste. Stir and serve hot.

Makes 2 servings – Carbs, 6g.