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Ingredients
- 2 bunches kale
- 1 bunch escarole
- 1 large white or yellow onion
- 1 can coconut milk
- 2 cups sliced mushrooms
- 1 tbs Mrs Dash Chipole Seasoning
- 1 tbs salt
- 1 tbs ground black pepper
- 2 chopped and seeded chili peppers (your choice of pepper)
- 2 tbs olive oil
- 2 minced garlic cloves
- 1/2 cup heavy cream
Directions
- Wash, de-vein and chop the kale.
- Wash and chop the escarole.
- Peel and dice the onion.
- Heat the olive oil in a large wok and add the diced onion.
- Saute until the onion is starting to soften.
- Add the garlic, seasonings and diced peppers.
- Stir again until the garlic is fragrant.
- Add the sliced mushrooms.
- Cook until the mushrooms start to brown.
- Add the coconut milk and stir well.
- Simmer for a few minutes.
- Add the kale and escarole by the handful, adding the next when the first is wilted.
- When all the greens have wilted stir in the cream.
- Serve with bread, potatoes or rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 6 servings | |
| Calories 229 | |
| Calories from Fat 200 | 87% |
| Total Fat 23.48g | 29% |
| Saturated Fat 16.32g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 1183mg | 49% |
| Potassium 313mg | 9% |
| Total Carbs 5.35g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.4g | 0% |
| Protein 2.95g | 5% |
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