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This simple sauté turns oyster mushrooms beautifully crispy, tossed with garlicky kale, parsley, and a touch of heat. It’s quick, deeply savory, and works as an easy side dish for weeknight dinners or Shabbos meals.
8 ounces Beleaves Oyster Mushrooms, torn into large pieces
Kosher salt, to taste
freshly ground black pepper
2 tablespoons Tuscanini Olive Oil
1 tablespoon butter (use more Tuscanini Olive Oil to keep it pareve)
3 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes (or to taste)
3 cups chopped kale, tough stems removed
2 tablespoons chopped fresh parsley
Heat a large skillet over medium-high heat. Add the oyster mushrooms to the dry pan and cook for a few minutes until they begin to brown and release their moisture. Season with salt and pepper and continue sautéing until the mushrooms are golden and crispy.
Add the olive oil and butter to the pan. Stir in the sliced garlic and red pepper flakes and cook for about 30 seconds, until fragrant.
Add the chopped kale and sauté until wilted and tender, about two to three minutes.
Stir in the parsley and adjust seasoning with additional salt and pepper if needed.
Serve warm as a savory side dish.
Sponsored by Beleaves
Photography by Sara Goldstein
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