Rosemary Mushrooms & Kale

This one-pan recipe is very quick and easy to make, using just kale, mushrooms, yams, garlic and rosemary—yum! For this dish, I use curly kale because of its hearty texture and delicious peppery-ness.

Ingredients

½ cup water
1 large yam or sweet potato, skin on, cut into 1/2–inch slices
1 clove garlic cut in half
1 bunch curly kale, roughly chopped, end stems trimmed
6 large cremini mushrooms or 4 portobellinis (small Portobellos)
2 sprigs fresh rosemary

Directions

Place ½ cup water in a large fry pan or skillet with the yam slices and garlic and bring to a boil. Place the kale on top followed by the mushrooms (place them stem side up). Lay the two sprigs of rosemary on top and cover. Decrease heat to medium-low and steam for 10-15 minutes, until the yams are easily pierced with a knife. Remove the rosemary and serve immediately, dividing between two plates or pasta dishes.

Preparation: 10 minutes
Cooking time: 15 minutes
Serves: 2

NOTES

You can cook the veggies in a steamer basket instead of right in the water if you prefer.

Like the kale, you can really use any type of mushroom here (or a combo), but when the large mushrooms are used, this dish becomes more of an entrée instead of a side dish.

Rosemary is a very pungent herb, so merely steaming it along with the other vegetables (as opposed to chopping it and throwing it in the water) is sufficient. The same is true of the garlic; I don’t mince it in this recipe, instead, just slicing it in two and letting its flavor get picked up by the steam.

Experiment with other fresh herbs as well if you like. Many will fall from the stems during steaming though (as they are more delicate than rosemary), so lay them gently on top, or add a tablespoon of minced herb into the water.

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Comments

  1. Oh Cathy, this looks beautiful, looks easy to make, and looks delicious and nutritious! I can’t wait to try it……………..

  2. Hi Norm, it’s very easy to make, probably my easiest recipe so far :) I need to do more of these quick-n-easy meals. Enjoy!

  3. I’ve made this twice so far, and really like it a lot! It is simple and delicious..esp. w/ kale fresh from the garden. Thanks for sharing.

  4. Kale, mushrooms, and yams – a winning combo. Looks yummy!

  5. Just made this – so easy and fast and SUPER delicious! I’m big on strong flavors and happen to love garlic and rosemary so next time I plan on doubling (or possibly tripling) the garlic and for sure doubling the rosemary. I was cooking just for myself and didn’t think this would make good leftovers so I just made 1/2 a recipe and it was so much food! Not that hungry tonight, but next time this would be really yummy over quinoa or some brown rice.

    • Thanks Bonnie! I like milder flavors, so I’m glad you know how to take care of your taste buds and adjust the reicpe like this :) Yay! This is one of my favorite recipes, and it happens to also be one of the easiest! Thanks for the comment.

  6. Do you eat the potatoe skin?

  7. I just made this tonight and my boyfriend and I loved it. Also added some garlic powder to my plate. I think this would be good with broccoli also and maybe a onion and some tomatoes.

  8. This looks delicious, and so easy! I’m trying to eat less oil/salt/sugar, so your website is very exciting to find!

    I wanted to know if this would work with dried rosemary instead. It’s difficult to get fresh rosemary where I live, and if I manage to find it the herb is often very expensive.

    So, would dried herbs work okay? (I realize it would change the flavor some, but do you think it would still taste good?). And if so, how much do you recommend I’d use?

    Or would it taste okay with fresh cilantro or parsley instead of rosemary?

    Thanks!

    • Hi Felicia, welcome! :) I think the dried would be fine, just put it in the water and it’s flavor/aroma will be there in the food as it steams; maybe not quite as much as fresh, but still good. I’d add a teaspoon maybe at least. If using fresh herbs such as parsley or cilantro or basil, I would add it chopped at the very end or even as a garnish; fresh herbs that are more delicate like these will lose flavor if over-cooked. But this dish, like most of mine, will work with pretty much any herbs/spices, so experiment with those (dried and fresh) that you like most and that are easily accessible. :) Good luck!

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