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Mushroom & Kale Stew

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1h

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6 servings

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This hearty and wholesome Mushroom & Kale Stew is a comforting and nutritious meal that's perfect for chilly days. Earthy mushrooms, tender kale, and a medley of vegetables are simmered in a rich, savory broth, creating a delicious and satisfying stew. This vegan and gluten-free dish is easy to make and packed with nutrients, making it a healthy and flavorful choice for lunch or dinner.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
4 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the vegetables

Dice the onion, mince the garlic cloves, peel and slice the carrots, and slice the celery stalks. Clean the mushrooms and slice them.

2
Sauté the vegetables

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté until the vegetables are softened, about 5-7 minutes.

3
Add the mushrooms

Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 8-10 minutes.

4
Add the broth and tomatoes

Pour in the vegetable broth and add the diced tomatoes with their juices. Stir to combine.

5
Prepare the kale

Remove the stems from the kale and roughly chop the leaves.

6
Add the kale and seasonings

Add the chopped kale, thyme, bay leaves, salt, and black pepper to the pot. Stir to combine.

7
Simmer the stew

Bring the stew to a boil, then reduce the heat to low and simmer, uncovered, for 20-25 minutes, or until the kale is tender and the flavors have melded.

8
Serve and enjoy

Remove the bay leaves from the stew. Ladle the Mushroom & Kale Stew into bowls and serve hot.

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