Charred Breakfast Kale
with Mushrooms + Ginger Tahini
Photo by David Frenkiel
Number of Servings
Serves 4
Recipe Source
Green Kitchen: Quick & Slow by David Frenkiel and Luise Vindahl ($42, Hardie Grant Books, 2022)
Ingredients
Charred Kale
- 1 Tbsp olive oil, divided
- 1 garlic clove, smashed (optional)
- 6 oyster mushrooms (or mushrooms of your choice), torn
- 1 Tbsp gluten-free tamari
- Bunch of cavolo nero or curly kale, torn and woody stems removed
- Handful of baby spinach (optional)
- Sea salt and freshly ground black pepper
Dressing
- 4 Tbsp tahini
- Juice of 1 orange or lemon
- 1⁄2 tsp grated fresh ginger
- 1⁄2 tsp sea salt
Serving
- 1 avocado (optional)
- 2 tsp sesame seeds or za’atar
Directions
- Heat half of the oil in a large skillet over a medium–high heat. Add garlic (if using), followed by mushrooms, and sauté for a couple of minutes on each side until mushrooms start to brown and crunch up. Add tamari and give everything a toss, and then push mushrooms to side of pan.
- Add kale and spinach, if using, to other side of pan, along with remaining oil. Sauté undisturbed for about 1 minute until charred and crunchy, and then toss to sauté on other side. Season with salt and pepper and set aside.
- In a small bowl, mix together dressing ingredients.
- Divide tahini dressing between 2 bowls and swirl around so it covers sides of bowls. Add kale/spinach, and then top with mushroom shreds, avocado, if using, and a sprinkle of sesame seeds or za’atar.
Nutrition Info
With spinach and avocado: 270 Calories, 10 g Protein, 0 mg Cholesterol, 19 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 10 g Fiber, 21 g Total fat (3 g sat), 586 mg Sodium, ★★★★★ Vitamin B2 (riboflavin), Vitamin C, Vitamin K, ★★★★ Vitamin B3 (niacin), Phosphorus, ★★★ Vitamin B1 (thiamine), Vitamin B6, Folate, ★★ Calcium, Iron, Potassium, Zinc, ★ Vitamin A, Vitamin E, Magnesium
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