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Kale and Mushroom Stir-Fry
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Prep Time:
10 minutes
Cook Time:
80 minutes
Total Time:
90 minutes
Whip up a quick and nutritious kale and mushroom stir-fry with leftover sweet potatoes in just 30 minutes.
Ingredients:
  • 2 medium sweet potatoes, peeled and cubed
  • salt and freshly ground black pepper to taste
  • 2 tablespoons grapeseed oil
  • 1 bunch chopped kale
  • 1 bunch chopped collard greens
  • 1 medium onion, cut into bite-sized pieces
  • 4 mini bell peppers, halved lengthwise and seeded
  • 2 medium carrots, cut into bite-sized pieces
  • 4 cloves chopped garlic
  • 1 tablespoon minced fresh ginger root
  • 6 white button mushrooms
  • 3 tablespoons Thai peanut sauce
Instructions:
  • Preheat the oven to 350°F (175°C) and lightly grease the bottom of a glass or nonstick baking dish with olive oil.
  • Coat sweet potatoes in olive oil in the baking dish, then sprinkle with a moderate amount of salt and pepper for added flavor.
  • Roast in the oven until tender for about 1 hour.
  • In a wok, heat grapeseed oil over medium heat. Add kale and collard greens, cook until wilted for about 10 minutes, stirring often. Add onion, peppers, carrots, garlic, and ginger, stir-fry for 5 minutes. Then, mix in sweet potatoes and mushrooms, and cook for an additional 5 minutes.
  • Take the dish off the heat, swirl in the luscious Thai peanut sauce, and present it beautifully.

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