Sautéed Kale with Mushrooms and Carrots

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My toddler has no issues with eating most vegetables. (Whew!) I mean, seriously, when I am prepping veggies for cooking, he is usually hanging out right there with me rummaging through the raw veggies and taking bites out of everything. Even kale. I’m not mad.

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This is great, because it makes throwing together a healthy meal for him a breeze. Sautéed vegetable are quick and easy, and the possible combinations are endless. Whatever is lurking around in the crisper drawers of our fridge is game for a veggie medley, as long as it still looks and smells edible. Today’s version consists of sliced baby bella mushrooms, carrots, and fresh kale.

Simply cut your veg to your liking, heat up some avocado oil or fat of choice in a skillet, then start with the heartiest vegetable and work your way to the lightest textured vegetable. In this case, you throw in your carrots first, cook for a few minutes, then add the mushrooms, cook an addition 2-3 minutes (Turning at least once), then add the kale. If you need to add a bit more oil or broth, add a touch more (the mushrooms are like sponges, and there is likely not enough left for the kale).

Any time I cook Kale, I like to add a splash of Bragg’s Liquid Soy Aminos – it gives a great flavor without having to add any additional seasoning or salt.

And that is it. From start of prep to the finishing toss in Bragg’s aminos, this takes about 10-15 minutes – depending on how quick of a veggie chopper you are.

Kale and mushrooms

I served these with buttered rice noodles and a Brazilian cheese roll and it was a big hit!

 

What is your toddler’s favorite veggie combo?

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