Ginger-Infused Carrots, Kale & Mushroom Saute’

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This kale recipe is so simple -it takes just a few minutes to prepare, cooks quickly, and it’s bold colors make it an attractive side dish at any meal.  If you’re a fan of ginger, you can even grate some fresh ginger straight into the pot while it’s cooking.  That will take your ginger infusion up a notch and give you a fresh taste.


  • 1 cup baby carrots, sliced slanted
  • 1 cup vegetable stock (divided)
  • 1/2 pound kale, chopped
  • 1 cup mushrooms, sliced
  • 1 teaspoon dried ginger
  • 1 teaspoon minced garlic
  • 1/4 cup yellow onion, chopped
  • 2 tablespoons Extra Virgin Olive oil
  • salt & pepper to taste

How to make it:

  1. In a large stock pot, over medium-high heat -add carrots, 1/2 cup vegetable stock, ginger, salt and pepper.  Cook for 10 minutes.
  2. Then add mushrooms, minced garlic and onion. Pile the kale on top, drizzle with olive oil and 1/2 cup vegetable stock.  Cook another 10 minutes or so, until the kale is completely wilted and a bold dark green color.
  3. Serve as a side dish.  Makes enough for 3-4 people with 1 helping.