A hearty kale and mushroom salad that has cooked kale with meaty mushroom and fragrant sweet pepper topped with roasted sesame and dressed in garlic and vinegar. A combination of flavors that will appeal to anyone especially first time kale consumers like me :).

Ingredients

• Sesame oil, you can use any oil you have but I've decided to give this kale recipe an Asian taste so I've used sesame oil.
• Garlic for an aromatic touch.
• Kale, the main player here.
• Mushrooms to add a meaty factor to the dish.
• Sweet peppers, I love them. They add color, texture and flavor.
• Tomatoes, just felt the need for it.
• Salt, pepper, vinegar and sesame seeds for basic spices and to add a tangy flavor and a little crunch.

How to make warm kale salad

1. In a deep pan over high heat saute garlic in oil for 30 seconds or until fragrant. Add sesame seeds and stir for another 30 seconds.
2. Add chopped kale and mix for a couple of minutes.
3. Add the mushrooms and saute for 2 more minutes.
4. Add the sweet peppers, tomato, vinegar, salt and pepper and stir very well. Reduce heat and keep stirring for another 5 minutes.

Kale recipes

We all have been hearing about all the benefits of kale. So I had to find a way to incorporate kale in my diet, I hesitated many times at the local farmer's market to buy it. When I first touched it, it was so rough that I could not believe that this can be eaten raw!!!😱

I searched high and low for a startup kale salad that will appeal to beginners like me, but most recipes called for raw kale salad and I was not read for raw yet. But I cannot deny that there are abundant of other recipes for sauteed kale, it is just I needed something for my vegan day of the week (I go vegetarian once a week).

I needed a recipe that does not hide the kale itself among sauces and other flavors, a hearty filling one and no meat included so I thought of mushrooms. It has always been a blessing for me to add mushroom- specially fresh mushrooms- to anything. It is hearty, meaty, filling and makes you feel good about your meal.

Adding some sesame seeds for an Asian look 🙂 in addition to flavor and texture, also one medium crushed garlic clove and a scant of white vinegar elevated this dish a lot. The addition of diced sweet peppers came from the hubby, as he suggested adding it for more colors and smell.

This dish can be enjoyed as a side dish or a vegan main one. I tried not to wilt the kale that much so as to prepare myself for the next step which is eating it RAW, but feel free to saute it to your level of perfection.

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

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Crispy kale and mushroom salad

A hearty vegan kale salad specially for kale beginners.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Appetizer

Cuisine: American

Author: Amira

Ingredients

• 1 Tablespoon oil - I used sesame oil.
• 1 medium garlic clove - crushed.
• 2 Tablespoon sesame seeds.
• 1 bunch of kale - well rinsed and chopped.
• 1 mushroom package.- rinsed and chopped.
• 1/2 cup sweet peppers- sliced.
• *1/2 cup tomato - diced.
• 1 teaspoon white vinegar.
• salt and pepper to taste.

Instructions

• In a deep pan over high heat saute garlic in oil for 30 seconds or until fragrant.
• Add sesame seeds and stir for another 30 seconds.
• **Stir in chopped kale , mixing with other ingredients for almost 2 minutes.
• Add the mushrooms and saute for 2 more minutes.
• Add the sweet peppers, tomato, vinegar, salt and pepper and stir very well.
• **Reduce heat and keep stirring for another 5 minutes.
• Serve as a side dish or as a vegan main dish.

Notes

* The addition of tomato is optional, just needed to add more veggies to the dish.
** I sauted mine for only 2 minutes or less as I did not want it to be completely wilted and the other veggies to be crispy as well, but this is up to you, keep the dish cooking until it reached you level of content.

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