This kale dish is my new favorite thing.
I am a huge fan of any meal that I can throw together in fifteen minutes and doesn’t require much prep work. This is one of those quick, low effort meals that feels so balanced and satisfying. Kale, garlic, mushrooms, cannellini beans… did I mention the garlic?
This dish serves as a hearty side dish to practically any protein (pork chops are my favorite) but stands on its own as a fulfilling vegan/vegetarian entree. Leftovers reheat like a dream, so consider this for meal prep or nextover cooking for any meal of the day.
- I used Trader Joe’s frozen organic brown rice, because its super fast and doesn’t require any advance prep, but fresh steamed or even leftover brown would be lovely.
- The chewiness of shiitake mushrooms works really well here. You could substitute with any mushrooms you have on hand, but I would steer towards crimini portobello.
Kale with Mushrooms and Brown Rice
- October 20, 2019
- 15 min
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- 1 tablespoon olive oil
- 8 ounces shiitake mushrooms, sliced
- 3 cloves garlic, thinly sliced
- Pinch of kosher salt
- 1 fifteen ounce can cannellini or great northern beans, drained.
- 1 bunch lacinato kale, finely chopped
- ½ cup vegetable stock
- 2 cups cooked brown rice, warmed
- ½ tablespoon harissa seasoning (more or less to taste)
- Juice of ½ lemon
- Salt and pepper
- Step 1
- Pour olive oil to a large saute pan over medium high heat. Add mushrooms and garlic, sprinkle with salt, and cook, stirring occasionally, until the mushrooms have released their water and begin to brown (5 minutes).
- Step 2
- Fold in the beans and kale, tossing until well combined. Add vegetable stock. Reduce the heat to medium-low and cover, cooking until the kale is tender (3-5 minutes).
- Step 3
- Remove the cover and add the rice and harissa. Remove from heat, add lemon juice and season with salt and pepper to taste.