Kale and Mushroom Stir-Fry

Name: Kale and Mushroom Stir-Fry
Total time: 90
Yield: 4
Ingredients: 2 tablespoons olive oil; 2 medium sweet potatoes, peeled and cubed; salt and freshly ground black pepper to taste; 2 tablespoons grapeseed oil; 1 bunch chopped kale; 1 bunch chopped collard greens; 1 medium onion, cut into bite-sized pieces; 4 mini bell peppers, halved lengthwise and seeded; 2 medium carrots, cut into bite-sized pieces; 4 cloves chopped garlic; 1 tablespoon minced fresh ginger root; 6 white button mushrooms; 3 tablespoons Thai peanut sauce

Recipe by CookingWithShelia from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

4 servings

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2 tablespoons olive oil
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2 medium sweet potatoes, peeled and cubed
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salt and freshly ground black pepper to taste
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2 tablespoons grapeseed oil
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1 bunch chopped kale
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1 bunch chopped collard greens
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1 medium onion, cut into bite-sized pieces

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4 mini bell peppers, halved lengthwise and seeded
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2 medium carrots, cut into bite-sized pieces
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4 cloves chopped garlic
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1 tablespoon minced fresh ginger root
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6 white button mushrooms
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3 tablespoons Thai peanut sauce

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat.
Place sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with salt and pepper.
Bake in the preheated oven until soft, about 60 minutes.
Heat grapeseed oil in wok over medium heat. Add kale and collard greens and cook until wilted, stirring frequently, about 10 minutes. Add onion, peppers, carrots, garlic, and ginger. Stir-fry for about 5 minutes. Mix in sweet potatoes and mushrooms, and cook for 5 minutes.
Remove from heat, stir in Thai peanut sauce, and serve.