— lab@56

Tag "vegetarian"

Sauted Kale and Oyster Mushroom

Some times… meaty mushroom and some green would do. And it’s tasty.

You can find Oyster Mushrooms at the Asian market or gourmet market.

You can substitute it with Maitake Mushroom or Portobello Mushroom. I prefer cooking this recipe with mushroom with a lot of tongue.

Sautéd Kale & Oyster Mushroom

Sautéd Kale & Oyster Mushroom

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoon minced garlic
  • 3/4lb oyster mushroom, sliced in edible size
  • 2 cups chopped kale, large stem removed
  • 1/2 cup white wine
  • 1 tablespoon soy sauce
  • sea salt (optional) & white pepper to taste

Heat the saute pan with olive oil, butter, and garlic over high heat. Reduce the heat to medium when the butter melted completely. Place mushroom and saute for 2 minutes, then add kale; saute another minute. Add wine and stir, then cover the pan with the lid for 2-3 minutes. Add soy sauce, salt (optional), and white pepper to taste. Serve warm.

Side Notes:

You can serve this dish as a main course or as a side dish with a roasted chicken. I haven't tried yet, but you can probably mix with pasta or rice.


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kale bunch

It’s a quick kale chip recipe with a good flavor. You can eat them the way they are as a healthy snack or grind them for topping on a bowl of rice. Very versatile.

Baked Kale Chips

Adapted from various places + "trial & error"

  • 1-2 bunches Curly Kale
  • Extra Virgin Olive Oil
  • Apple Cider Vinegar
  • Sea Salt to taste

Preheat the oven to 350F.

Rinse the kale and dry well, then remove the thick stems. Cut or tear the leaves into 1-2 inches pieces. In a bowl, mix olive oil and apple cider vinegar. Toss the kale into the vinaigrette until coated. Line a baking sheet pan with parchment paper, spread the leaves in a single layer. Sprinkle salt. Bake until crisp but not burnt, about 15-20 minutes. Edges of the leaves should be brown. Cool on a baking sheet.

Side Notes:

Try not to burn the kales.


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