This is one of my favorite “go-to” meals since it can be made quickly and easily all in one pan, and with a minimum of ingredients. Steaming the fresh rosemary infuses the mushrooms, kale, and yams with a great flavor.
Rosemary Mushrooms & Kale
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
- ¾ cup water
- ½ teaspoon granulated garlic
- 1½ pounds yams and/or sweet potatoes (about 2 medium), peeled or unpeeled, cut into ½-inch-thick rounds
- 1 large bunch curly kale (about 10 ounces), ends trimmed and coarsely chopped
- 4 small portabella mushrooms (see Notes)
- 2 sprigs fresh rosemary (each about 7 inches long)
Instructions
- Add the water and granulated garlic to a soup pot over medium-high heat. Add the sliced yams and/or sweet potatoes, and bring to a boil, uncovered.
- Add the kale, followed by the whole mushrooms. Lay the sprigs of rosemary on top, then reduce the heat to medium-low. Cover and cook for 15 to 20 minutes, or until the potatoes are tender, occasionally checking that the yams/sweet potatoes are not sticking to the bottom of the pot (if so, add little water and stir gently).
- Remove all of the rosemary and discard. Serve immediately.
Notes
Small portabella mushrooms are called “portabellinis,” and are 3 to 4 inches in diameter; but if you can’t find them, you can use 2 regular portabella mushrooms.
Nutrition Information
Serving size: ¼ recipe Calories: 225 Fat: 1g Saturated fat: 0.1g Carbohydrates: 52.9g Sugar: 12.9g Sodium: 95mg Fiber: 8.9g Protein: 7.5g Cholesterol: 0
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!
Oh Cathy, this looks beautiful, looks easy to make, and looks delicious and nutritious! I can’t wait to try it……………..
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!
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.
Kale, mushrooms, and yams – a winning combo. Looks yummy!
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.
Do you eat the potatoe skin?
Hi, yes, I do for this recipe. But you can removie it as well. 🙂
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.
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!
Thank you Cathy for this great recipe! Please bring on bunches of recipes for all types of green, with starches, mushrooms, herbs, etc! I desperately need ideas! Enjoyed your cooking demo at True North at the extravaganza so much!
Thanks Jeannie! 😉
Thanks for simple recipes with natural flavors. I naturally eat this way too….although my husband is always commenting that I’m not eating enough “protein”. As a 64 yr old woman, I find my body wants simplicity in the foods I eat.