Search form

Charred Breakfast Kale

with Mushrooms + Ginger Tahini

Share this content.

a bowl of charred kale topped with
Number of Servings: 
Serves 4
Recipe Source: 
Green Kitchen: Quick & Slow by David Frenkiel and Luise Vindahl ($42, Hardie Grant Books, 2022)

Ingredients

Charred Kale

  • 1 Tbsp olive oil, divided
  • 1 garlic clove, smashed (optional)
  • 6 oyster mushrooms (or mushrooms of your choice), torn
  • 1 Tbsp gluten-free tamari
  • Bunch of cavolo nero or curly kale, torn and woody stems removed
  • Handful of baby spinach (optional)
  • Sea salt and freshly ground black pepper

Dressing

  • 4 Tbsp tahini
  • Juice of 1 orange or lemon
  • 1⁄2 tsp grated fresh ginger
  • 1⁄2 tsp sea salt

Serving

  • 1 avocado (optional)
  • 2 tsp sesame seeds or za’atar

Directions

  1. Heat half of the oil in a large skillet over a medium–high heat. Add garlic (if using), followed by mushrooms, and sauté for a couple of minutes on each side until mushrooms start to brown and crunch up. Add tamari and give everything a toss, and then push mushrooms to side of pan.
  2. Add kale and spinach, if using, to other side of pan, along with remaining oil. Sauté undisturbed for about 1 minute until charred and crunchy, and then toss to sauté on other side. Season with salt and pepper and set aside.
  3. In a small bowl, mix together dressing ingredients.
  4. Divide tahini dressing between 2 bowls and swirl around so it covers sides of bowls. Add kale/spinach, and then top with mushroom shreds, avocado, if using, and a sprinkle of sesame seeds or za’atar.
Nutrition Info: 
With spinach and avocado: 270 Calories, 10 g Protein, 0 mg Cholesterol, 19 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 10 g Fiber, 21 g Total fat (3 g sat), 586 mg Sodium, ★★★★★ Vitamin B2 (riboflavin), Vitamin C, Vitamin K, ★★★★ Vitamin B3 (niacin), Phosphorus, ★★★ Vitamin B1 (thiamine), Vitamin B6, Folate, ★★ Calcium, Iron, Potassium, Zinc, ★ Vitamin A, Vitamin E, Magnesium

Share this content.

You Might Also Like...

Chipotle Pico de Gallo

a stone mortar and pestle filled with salsa fresca

Braised Shiitake Mushrooms with Tofu, Thai Basil & Chilies

Shiitake mushrooms, tofu and basil ingredients for recipe on a stone slab.

Baked Eggs with Tomatoes, Red Bell Pepper, & Garlic

Eggs and tomato in a bowl
Taste for Life
155 Washington St. First Floor
Keene, NH 03431
About Us
Advertise with us!

Don't know where to find Taste for Life magazine? Click here!

Want to offer Taste For Life or Remedies magazine in your store? Contact us today.

Read our print archives online!

Want the latest stories e-mailed to you each week? Sign up for our newsletter!

Privacy Policy

Article content Copyright © 1998-2024 Taste For Life except where otherwise noted. This site primarily features images licensed from Dreamstime.

§These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.