KALE AND MUSHROOM STIR-FRY

Kale and Mushroom Stir-Fry image

If you're looking for something quick, simple, and loaded with flavor--look no further! You can serve this as a meal or as a side dish and it's loaded with green leafy veggies, mushrooms, sweet potatoes, and mini peppers tossed in a spicy Thai peanut sauce.

Provided by CookingWithShelia

Categories Vegetarian Stir-Fry

Time 1h30m

Yield 4

Number Of Ingredients 13

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Ingredients

2 tablespoons olive oil
2 medium sweet potatoes, peeled and cubed
salt and freshly ground black pepper to taste
2 tablespoons grapeseed oil
1 bunch chopped kale
1 bunch chopped collard greens
1 medium onion, cut into bite-sized pieces
4 each mini bell peppers, halved lengthwise and seeded
2 medium carrots, cut into bite-sized pieces
4 cloves chopped garlic
1 tablespoon minced fresh ginger root
6 white button mushrooms
3 tablespoons Thai peanut sauce

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat.
Place sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with salt and pepper.
Bake in the preheated oven until soft, about 60 minutes.
Heat grapeseed oil in wok over medium heat. Add kale and collard greens and cook until wilted, stirring frequently, about 10 minutes. Add onion, peppers, carrots, garlic, and ginger. Stir-fry for about 5 minutes. Mix in sweet potatoes and mushrooms, and cook for 5 minutes.
Remove from heat, stir in Thai peanut sauce, and serve.

Nutrition Facts : Calories 372.8 calories, Carbohydrate 48.7 g, Fat 17.9 g, Fiber 10.5 g, Protein 10.6 g, SaturatedFat 2.4 g, Sodium 176.1 mg, Sugar 8.2 g