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prep time
6 min
cook time
12 min
ready time
18 min
Keto Tuscan Kale with Mushrooms
This quick and easy dish is loaded with low carb veggies, zesty lemon and aromatic garlic.
This makes a great side dish to roasted or grilled meats or fish.
Net Carbs
3.3 g
Fiber
3.5 g
Total Carbs
6.8 g
Protein
3.3 g
Fats
7.2 g
103 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Organic Tuscan Kale by Organics
2 cups
Garlic
1 clove
Lemon Juice
1 teaspoon
Olive Oil
1 tablespoon
Mushrooms Whole Button by Hyvee
¾ cup
Vegetable Broth, Bouillon Or Consomme
¼ cup
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 3
18 min
Step 1
Heat the olive oil in a skillet over a medium heat. Slice the mushrooms in half and crush the garlic. Add to the pan along with the lemon zest and stir gently. Cook for 4-5 minutes until the mushrooms are browned.Step 2
Wash the kale and remove the tough stalks. Roughly tear the leaves into the skillet and stir to combine. Cook for a minute.Step 3
Add the stock and simmer for 4-5 minutes until the kale and mushrooms are tender and the liquid has all been absorbed.
