Charred Breakfast Kale with Mushrooms and Ginger Tahini
Print Recipe
PureWow editors select every item that appears on this page, and the company may earn compensation through affiliate links within the story. All prices are accurate upon date of publish. You can learn more about the affiliate process here.
Kale for breakfast? It’s a thing, thanks to this recipe for charred breakfast kale with mushrooms and ginger tahini from David Frenkiel and Luise Vindahl’s cookbook, Green Kitchen: Quick & Slow. It’s just like eating a salad for lunch…except way more comforting.
“I love kale,” Vindahl writes, “and add it to most of our meals during the winter months. Compared to spinach, kale just has more personality: It gets crunchy when roasted, provides a stunning color in smoothies and pasta sauces, stays vigorous and chewy in salads and chars up nicely in a pan. I often make kale as part of a savory breakfasts, with eggs, avocado or—as here—crunchy mushrooms, topped with rich and punchy citrus, ginger and tahini dressing.”
The dish is vegan as written, but you could add a soft-boiled egg on top if you like.
Excerpted with permission from Green Kitchen: Quick & Slow by David Frenkiel and Luise Vindahl, published by Hardie Grant Books, August 2022
Ingredients
1 tablespoon extra-virgin olive oil
1 garlic clove, smashed (optional)
6 oyster mushrooms (or mushrooms of your choice), torn
1 tablespoon tamari
Bunch of Lacinato or curly kale, stems removed, torn
Handful of baby spinach (optional)
Sea salt and freshly ground black pepper
Dressing
4 tablespoons tahini
Juice of 1 orange or lemon
½ teaspoon grated fresh ginger
½ teaspoon sea salt
To Serve
1 avocado or 2 soft boiled eggs (optional)
2 teaspoons sesame seeds or za’atar
Directions
1. In a large skillet over medium-high heat, heat half the oil. Add the garlic (if using), followed by the mushrooms, and fry for a couple of minutes on each side until the mushrooms have started to brown and crunch up, 6 to 8 minutes. Add the tamari and give everything a toss, then push the mushrooms to the side of the pan.
2. Add the kale and spinach, if using, to the other side of the pan, along with the remaining oil. Fry undisturbed until charred and crunchy, about 1 minute, then toss to fry on the other side. Season and set aside.
3. Make the dressing: In a small bowl, mix together the tahini, citrus juice, ginger and salt.
4. Divide the tahini dressing between 2 bowls and swirl around so it covers the sides. Add the kale mixture, then top with the mushroom shreds, avocado or egg, if using, and a sprinkle of sesame seeds or za’atar.
392 calories
26g fat
33g carbs
18g protein
6g sugars
Powered By
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.