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If you are looking for a fun way to get your greens in – try this umami kale! The trick for getting nice browning on the shallots, mushrooms, and kale is cooking a small quantity at a time, which is why I call for cooking the shallots and mushrooms before cooking the kale separately. This recipe only serves two, but you might as well double it and work two pans at the same time to make some leftovers!
1 bunch lacinato (dino) kale, sliced into thin ribbons
Sea salt, to taste
Instructions
First, make the sauce. Place the olive oil, garlic, lemon juice, and anchovies in a blender and pulse or blend to combine. Set aside while you make the dish.
Place half of the cooking fat in a skillet on medium heat. When the fat has melted and the pan is hot, add the shallots and cook, stirring, for 3 minutes, or until just starting to brown.
Add the mushrooms and continue to cook, stirring occasionally, until both shallots and mushrooms are soft and browned, about 7 minutes. Transfer to a bowl and set aside.
Add the remaining cooking fat to the skillet and place on medium heat. When the fat has melted, add the kale and cook, stirring, for about 5 minutes, until soft and a little browned. Turn off the heat, add the shallots and mushrooms to the pan, and pour over the sauce. Stir to combine.
Mickey Trescott is a founder of Autoimmune Wellness, the host of The Autoimmune Wellness Podcast, and a co-creator and lead educator of AIP Certified Coach. She has been a leader in the Autoimmune Protocol (AIP) movement since its earliest days and has been coaching clients in AIP implementation since 2013. She is also the creator of The Autoimmune Protocol, an educational platform dedicated to evidence-based resources, research, and guidance for people navigating autoimmune disease. After recovering from a severe autoimmune health crisis following diagnoses of celiac disease and Hashimoto’s thyroiditis (and later psoriatic arthritis), Mickey began creating practical, accessible AIP resources to help others navigate autoimmune disease with clarity and confidence. She holds a Master’s degree in Human Nutrition and Functional Medicine and has contributed to the development and communication of AIP medical research. Mickey is the author of several best-selling books, including The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, The Nutrient-Dense Kitchen, and The New Autoimmune Protocol. You can find her sharing recipes and cooking demos on Instagram.
Looking for more AIP-compliant recipes?
Check out The Autoimmune Paleo Cookbook by our very own Mickey Trescott, the very first cookbook ever published for AIP.
This book contains over 110 elimination diet friendly recipes, including appetizers, snacks, soups, stews, salads, main dishes, and desserts. Also included are 2 4-week meal plans, shopping lists, and all the information you need to get started on your healing journey.
This looks so amazingly delicious, yet so simple! I always forget how easy sautéing greens is! It’s the perfect weeknight side dish. Thanks for sharing!
Oh my! My taste buds went to heaven! And I didn’t even follow the recipe to the dot, I happened to have equivalent ingredients, used those instead, and it still turned amazing. I used red and white onion, baby bella mushrooms, regular kale, and sardines xD. Thanks for such a contribution to my culinary world. I think this just backed one of my most favorite recipes. Plus, I’m bringing it to our family Thanksgiving gathering, exciting!
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5 comments
#autoimmunewellness debunked kale with this umami kale recipe. I want kale every day now!!
So happy you enjoyed it Olivia!
This looks so amazingly delicious, yet so simple! I always forget how easy sautéing greens is! It’s the perfect weeknight side dish. Thanks for sharing!
Oh my! My taste buds went to heaven! And I didn’t even follow the recipe to the dot, I happened to have equivalent ingredients, used those instead, and it still turned amazing. I used red and white onion, baby bella mushrooms, regular kale, and sardines xD. Thanks for such a contribution to my culinary world. I think this just backed one of my most favorite recipes. Plus, I’m bringing it to our family Thanksgiving gathering, exciting!
Thanks for sharing YeMi!