Description
A quick and nourishing Kale and Mushroom Breakfast Sauté perfect for busy mornings or a cozy brunch. Vegan-friendly, gluten-free, and packed with flavor.
Ingredients
2 cups chopped kale
1 cup sliced cremini mushrooms
1 small red onion, sliced
2 cloves garlic, minced
2 tbsp olive oil
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp paprika
Optional: 1 fried or poached egg, red pepper flakes
Instructions
1. Heat oil in skillet over medium heat.
2. Add onions and sauté for 2 minutes.
3. Add garlic and mushrooms; cook until browned.
4. Toss in kale and seasonings.
5. Cook until kale is wilted, about 2–3 minutes.
6. Top with egg if desired and serve hot.
Notes
For extra umami, add a dash of tamari.
Substitute kale with spinach for a quicker cook.
Use ghee instead of olive oil for paleo version.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Sauté
- Cuisine: Healthy Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Kale and Mushroom Breakfast Sauté, healthy breakfast, vegan skillet