Kale and Mushroom Stir-Fry

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.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 30 mins
• Calories: 373 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Bake in the preheated oven until soft, about 60 minutes.

Step 4

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.

Step 5

Remove from heat, stir in Thai peanut sauce, and serve.