Kale Mushroom Veggie Starter Recipe

5 from 4 votes

Glucose and Weight Management Kale Mushroom Veggie Starter recipe. Crafted to enhance nutrient absorption and support longevity & healthspan.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 40kcal

½ cup vegetable broth preferably low sodium
10 stems lacinato kale or curly kale, tough stems removed, roughly chopped
Dash of mustard powder
8 ounces button mushrooms or shitake, cremini, or oyster mushrooms, wiped clean, sliced ¼-inch-thick
2 Calabrian chili peppers or red chili peppers, minced (optional)
2 cloves garlic minced
1 teaspoon dried marjoram or oregano
1 tablespoon balsamic vinegar plus more to taste
Salt or salt substitute to taste
Dash of freshly ground black pepper

Cook the mushrooms: Heat the broth in a large sauté pan over medium-high heat. Add the sliced mushrooms. Spread them evenly along the base of the skillet. Cook them undisturbed for about 4 minutes. Then stir and cook for about 3 minutes more, or until softened.
Add the kale and cook it with the mushrooms for about 2 minutes, stirring the leaves into the broth until the leaves wilt. Add a dash of mustard powder and mix well.
Add the garlic and chili peppers. Cook for one minute more, stirring gently to incorporate the ingredients.
Then add the balsamic vinegar, mustard powder, and salt and pepper to taste. Cook for one minute more, mixing to combine the ingredients.

To maximize nutrient absorption from kale, either chop it 40 minutes before cooking or sprinkle a dash of mustard powder onto the cooked kale.
For the best flavor in your kale and mushroom veggie starter, use high-quality balsamic vinegar!
For serving: Top with hemp hearts, chopped nuts, or seeds to add heart-healthy fats and enhance nutrient absorption from the vegetables.