Chef Korby's Herbed Sautéed Kale with Mushrooms

This quick and hearty side dish pairs perfectly with a variety of entrées. It features earthy mushrooms and vibrant kale, seasoned with fragrant herbs and a hint of spice.

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Ingredients:

• 8 oz Crimini mushrooms, sliced (or substitute white, oyster, chanterelle, or maitake mushrooms)

• 1 tablespoon avocado oil

• 1 bunch kale, rinsed, stems removed, and chopped into bite-sized pieces

• 1/4 teaspoon Celtic sea salt (or to taste)

• 1/4 teaspoon fennel powder

• 1/4 teaspoon dried thyme

• Pinch of cayenne pepper

Tools Needed:

• 10-12” cast iron or stainless steel pan

Directions:

1. Heat the pan over high heat for about 90 seconds. 

2. Add the avocado oil and let it heat for a few seconds.

3. Add the sliced mushrooms to the pan. Sauté, tossing every 15-30 seconds, until the mushrooms develop a golden brown or light char, about 3-5 minutes.

4. Lightly season the mushrooms with salt, then stir.

5. Reduce the heat to medium-high and add the chopped kale and herbs (fennel powder, thyme, and cayenne pepper).

6. Stir the mixture every 30 seconds, allowing the kale to cook until it turns bright green and tender, about 3-4 minutes.

7. Turn off the heat, adjust seasoning if needed, and serve immediately.

Enjoy this nutritious, flavorful dish as a side or part of a balanced meal!