KALE AND MUSHROOM SIDE
I make this at least twice a week for my family. It is a super easy and yummy way for us to get a good dose of our dark leafy greens. Macadamia nut oil is also good in place of grapeseed if you have it.
Provided by alluvcooking
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute.
- Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 18.5 g, Cholesterol 7.6 mg, Fat 5 g, Fiber 3.5 g, Protein 4.9 g, SaturatedFat 2.2 g, Sodium 75.4 mg, Sugar 2.7 g
EASY FISH BAKE WITH MUSHROOMS & KALE
It's just five ingredients. But this easy fish and veggie bake is one of the easiest ways we know of to showcase red snapper fillets and kale.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Place fish in 13x9-inch baking dish sprayed with cooking spray.
- Combine remaining ingredients; spoon over fish.
- Bake 20 to 25 min. or until fish flakes easily with fork.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
FISH WITH CELERY ROOT, KALE AND MUSHROOMS
Provided by Trish Hall
Categories dinner, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cook apples, 3/4 cup of the cider, vinegar and cayenne in a skillet over medium heat for about 30 minutes, or until soft, like apple sauce. When done, turn heat to low.
- Meanwhile, toss celery roots and onions in a tablespoon of the olive oil, then spread on baking sheet and roast for 30 minutes in oven.
- Coat fish in the dried mushrooms; then, saute at high heat in a mixture of one tablespoon of the olive oil combined with the walnut oil for a few minutes on each side. Then, put in oven for a few minutes. Fish are cooked when flaky. (Chicken breasts may take slightly longer to cook in the oven.)
- Peel the onions.
- Saute sliced mushrooms in the remaining olive oil. Add kale and cook for a minute or two; then, add the onions, celery root, juice of one lemon and the remaining cider and mix together.
- To serve, spread apple sauce on a plate; put fish or chicken or top of that, and put vegetable mixture on top of that.
Nutrition Facts : @context http, Calories 677, UnsaturatedFat 13 grams, Carbohydrate 60 grams, Fat 20 grams, Fiber 11 grams, Protein 68 grams, SaturatedFat 3 grams, Sodium 225 milligrams, Sugar 32 grams, TransFat 0 grams
CELERY ROOT-MUSHROOM LATKES
Celery root, mushrooms, garlic and thyme add a twist to this Hanukkah favorite. The option to use matzo meal rather than flour means they can also be served at Passover.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 12 latkes
Number Of Ingredients 14
Steps:
- Whisk the sour cream with the chives, vinegar and a pinch of salt in a small bowl until smooth. Refrigerate until ready to serve.
- Grate the potato, celery root and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
- Add the beaten egg, matzo meal or flour, mushrooms, thyme and garlic to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel-lined baking sheet.
- Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt and more thyme. Keep warm in the oven while you make the remaining latkes. Serve with the chive sour cream.
CELERY ROOT MASH
Steps:
- Peel and roughly chop 3 pounds celery root. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/3 cup heavy cream and 2 tablespoons butter. Season with salt, then add 2 tablespoons whole-grain mustard and pulse to combine.
- TIP: Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
SMOTHERED MUSHROOMS AND KALE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste.
Nutrition Facts : Calories 196, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 195 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 7 grams, Sugar 4 grams
STEAMED FISH ON KALE
Many home cooks are comfortable with spinach but are intimidated by the unfamiliar variety of other cooking greens: chard, mustard, turnips, collards, kale and more. But it doesn't matter much which you include in a given dish: they're all good, and they all cook quickly. This preparation is dead easy. You first steam the kale with butter (you could use olive oil, but here it just isn't the same), white wine (water is almost as good) and garlic, until it's just about done. At that point you top the greens with a fillet or two of white fish and continue to steam until the fish is cooked through. Timed correctly, the greens will be tender and bright green and the fish moist. The juices from both will have combined with the butter, wine and garlic to produce a sauce that is great with rice or bread.
Provided by Mark Bittman
Categories dinner, easy, quick, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Wash greens and shake dry, allowing some water to cling to leaves. Cut into rough sections, 3 or 4 inches long; cut off and discard any stems thicker than 1/4-inch.
- Put greens in a deep skillet that can be covered, along with wine, garlic, half the butter, and some salt and pepper. Turn heat to medium-high, cover and cook, checking occasionally to make sure mixture does not dry out, until greens are just about tender, 10 minutes or so.
- Put fish on top of greens, season with salt and pepper, and dot with remaining butter. Re-cover, and cook until fish is done and greens fully tender, 5 to 10 minutes more.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 11 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 2 grams, Sodium 510 milligrams, Sugar 0 grams
MUSHROOM AND KALE PAELLA
Provided by Bobby Flay
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- Preheat the oven to 425 degrees F.
- Heat 2 tablespoons of the olive oil in a 12-inch paella pan or ovenproof skillet over medium-high heat. Cook the mushrooms, tossing occasionally, until they release their liquid and are slightly brown, 4 to 6 minutes. Add the onion, bell pepper, poblano and garlic, and cook, stirring constantly, until they soften, about 3 minutes; season with salt and pepper.
- Add the rice and cook, stirring constantly, until the rice is translucent, about 3 minutes. Add the wine and cook, stirring, until completely evaporated, about 2 minutes. Return the mushrooms to the pan, stir in the 1 teaspoon thyme, and add enough mushroom stock just to cover the rice; season with salt and pepper. Cook, without stirring, adding more stock as needed to keep the rice moist while cooking, until the rice is al dente and all the liquid is absorbed, 15 to 20 minutes. (Shake the pan after each addition of stock to distribute it evenly.)
- Continue to cook the paella, occasionally moving the pan around the burner to make sure all areas get evenly heated, until a crust (socarrat) forms around the sides and bottom of the pan (the rice will smell toasted and make a light crackling sound), 6 to 8 minutes.
- Make 4 shallow divots on the surface of the paella and crack an egg into each divot. Transfer the pan to the oven and bake until the egg whites are just set, 8 to 10 minutes.
- Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the kale, season with salt and pepper, and cook, tossing, until slightly wilted. Add 1/4 cup water to the skillet and cook, tossing, until the kale is completely wilted, about 5 minutes longer.
- Arrange the kale around the eggs, drizzle with the Calabrian chile oil and sprinkle with the parsley. Serve the paella in the pan.
- Place porcini mushrooms in a medium heatproof bowl and cover with the boiling water; let sit 30 minutes. Line a fine-mesh sieve with 2 layers of paper towel and set over another medium heatproof bowl; pour mushroom mixture through, letting the towels catch any grit from the mushrooms. Set aside the porcini mushrooms and their soaking liquid.
- Heat the oil in a large saucepan over medium heat. Cook the onion, carrot, and celery, stirring occasionally, until softened, 5 to 7 minutes. Add the cremini mushrooms, parsley, thyme, peppercorns, salt, reserved porcini mushrooms and their soaking liquid, and 6 cups cold water. Bring to a boil, reduce the heat, and simmer for 30 minutes.
- Strain the stock into a clean saucepan and keep warm over low heat (you should have about 6 cups). Stock can be made 4 days ahead. Cover and refrigerate. Reheat before using.
- Combine the chiles, oil and thyme in a blender and blend until smooth; season with salt and pepper. Can be made a few days in advance, tightly covered and refrigerated. Bring to room temperature before using.
CELERY ROOT, WITH MUSHROOMS AND PARMESAN
Steps:
- Peel and cut the celery into matchstick-size pieces and blanch them in boiling water. Remove and drain.
- Wash the mushrooms, dry them thoroughly and slice them thinly. Combine in a salad bowl with the celery root and Parmesan cheese. In a separate bowl, mix the lemon, olive oil, parsley, salt and pepper. Pour the mixture over the vegetables and toss thoroughly.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 623 milligrams, Sugar 4 grams
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