Kale Mushroom Stuffing
If it turns a bit too acidic due to a little too much red wine vinegar you can balance it out with a drizzle or two of honey or maple syrup. Another option is to replace the red wine vinegar with champagne vinegar or a bit of dry white wine.You can use cauliflower rice or quinoa for the recipe. Cook them ahead of time.
Servings: 4 servings
Calories: 174kcal
Ingredients
- 2 tablespoons olive oil
- ½ teaspoon salt plus more to taste
- 1 large yellow onion trimmed and diced into small bite-sized pieces
- 4 cups mushrooms diced into small bite-sized pieces; about 2 pounds
- 2 celery stalks finely diced
- 1 bunch dino kale stems removed, finely chopped
- ½ cup raisins
- 1 tablespoon red wine vinegar or more to taste
- 1 cup cauliflower rice or cooked quinoa
Instructions
- Prepare the cauliflower rice or quinoa.
- Place a large frying pan or saucepan on low to medium heat.
- Add the olive oil and the onions and a ¼ teaspoon of salt. Sauté for about 10 minutes. Let the onions brow a bit around the edges.
- Add the mushrooms, celery, and ¼ teaspoon of salt and sauté for another 10 minutes or until the mushrooms have released moisture and are soft and starting to brown a bit.
- Add the kale and stir to blend and sauté for a few minutes to soften it.
- Add the raisins and stir to blend.
- Add the red wine vinegar and stir to blend.
- Add the cauliflower rice or quinoa and stir to blend. Taste and adjust the seasoning, if needed, with salt and vinegar.
- Serve warm. Store in the refrigerator for a few days.
Nutrition
Calories: 174kcal | Carbohydrates: 24g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 333mg | Potassium: 749mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3256IU | Vitamin C: 55mg | Calcium: 109mg | Iron: 2mg
