Best 2 Mushroom And Kale Stir Fry Over Navy Beans Recipes

Indulge in a symphony of flavors with our Mushroom and Kale Stir-Fry over Navy Beans, a delectable dish that tantalizes the taste buds with its harmonious blend of textures and flavors. This wholesome and satisfying meal is a culinary masterpiece, featuring tender mushrooms, hearty kale, and creamy navy beans, all enveloped in a savory sauce that delights the senses. Whether you're a seasoned vegan looking for a protein-packed meal or a meat-lover seeking a flavorful plant-based dish, this stir-fry is sure to impress. With its vibrant colors, aromatic spices, and the perfect balance of flavors, this recipe promises an unforgettable dining experience. So, gather your ingredients, fire up your stove, and let's embark on a culinary journey that will leave you craving for more.

In addition to the main recipe, this article also includes a collection of diverse and equally enticing recipes that cater to various dietary preferences and taste profiles:

- For those seeking a gluten-free alternative, the Quinoa and Black Bean Stir-Fry offers a delightful combination of protein-rich quinoa, hearty black beans, and an array of colorful vegetables.

- If you're craving a spicy kick, the Szechuan Tofu Stir-Fry is sure to satisfy with its bold flavors and aromatic spices. Tender tofu takes center stage, absorbing the fiery sauce and creating a captivating dish.

- Those with a penchant for Asian cuisine will find solace in the Pad See Ew, a classic Thai stir-fry bursting with the vibrant flavors of soy sauce, oyster sauce, and rice noodles.

- And for a quick and easy weeknight meal, the Shrimp and Broccoli Stir-Fry is a lifesaver, featuring succulent shrimp, crisp broccoli, and a savory sauce that comes together in no time.

With such a wide array of recipes to choose from, you're sure to find a dish that suits your taste buds and dietary needs. So, get ready to embark on a culinary adventure with our Mushroom and Kale Stir-Fry over Navy Beans and its accompanying recipes, and discover a world of flavors that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

KALE AND MUSHROOM STIR-FRY

Kale and Mushroom Stir-Fry image

If you're looking for something quick, simple, and loaded with flavor--look no further! You can serve this as a meal or as a side dish and it's loaded with green leafy veggies, mushrooms, sweet potatoes, and mini peppers tossed in a spicy Thai peanut sauce.

Provided by CookingWithShelia

Categories Vegetarian Stir-Fry

Time 1h30m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 medium sweet potatoes, peeled and cubed
salt and freshly ground black pepper to taste
2 tablespoons grapeseed oil
1 bunch chopped kale
1 bunch chopped collard greens
1 medium onion, cut into bite-sized pieces
4 each mini bell peppers, halved lengthwise and seeded
2 medium carrots, cut into bite-sized pieces
4 cloves chopped garlic
1 tablespoon minced fresh ginger root
6 white button mushrooms
3 tablespoons Thai peanut sauce

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat.
Place sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with salt and pepper.
Bake in the preheated oven until soft, about 60 minutes.
Heat grapeseed oil in wok over medium heat. Add kale and collard greens and cook until wilted, stirring frequently, about 10 minutes. Add onion, peppers, carrots, garlic, and ginger. Stir-fry for about 5 minutes. Mix in sweet potatoes and mushrooms, and cook for 5 minutes.
Remove from heat, stir in Thai peanut sauce, and serve.

Nutrition Facts : Calories 372.8 calories, Carbohydrate 48.7 g, Fat 17.9 g, Fiber 10.5 g, Protein 10.6 g, SaturatedFat 2.4 g, Sodium 176.1 mg, Sugar 8.2 g

BAKED MUSHROOMS AND WHITE BEANS WITH BUTTERY BREAD CRUMBS

Baked Mushrooms and White Beans With Buttery Bread Crumbs image

Not really a ragout and not quite a gratin, this hearty meatless casserole has it all: deeply browned mushrooms, creamy white beans, salty feta and crisp bread crumbs. The result is rich, comforting and perfect for a cold night in. Fresh bread crumbs are worth making or seeking out for texture's sake, but panko will also work nicely. Toss the bread crumbs with melted butter, then briefly broil them for a golden, crunchy topping, a nice contrast to the dish's silkiness. Paired with a bright salad and a hunk of good bread, this dish works well as a vegetarian main course, or as a companion to sausages and other roasted meats.

Provided by Colu Henry

Categories easy, beans, casseroles, one pot, vegetables, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 pound mixed mushrooms, such as cremini, shiitake or oyster, torn or roughly chopped into bite-size pieces
Kosher salt and black pepper
1 tablespoon butter
1 small shallot, finely chopped
2 large garlic cloves, finely chopped
1 tablespoon fresh thyme leaves
1 (15-ounce) can white beans (such as cannellini or great Northern), drained and rinsed
4 ounces feta cheese, crumbled (about 1 cup)
1 cup vegetable stock, chicken stock or water
2 tablespoons roughly chopped Italian parsley
3 tablespoons unsalted butter
3/4 cup fresh, coarse bread crumbs or panko
Kosher salt and black pepper

Steps:

Heat the oven to 375 degrees. Prepare the mushrooms: In a large (12-inch) ovenproof skillet, heat the olive oil over medium heat. Add the mushrooms, and season with salt and pepper. Cook, stirring occasionally until they begin to brown and crisp around the edges, 7 to 10 minutes. Add the butter, shallot, garlic and thyme, and stir until the shallot has softened slightly and the garlic is fragrant, about 1 minute. Season with salt.
Turn off the heat and stir the white beans into the skillet. Toss until combined, then top evenly with feta. Add the stock and bake until the stock is slightly bubbling and the feta has slightly softened, 13 to 15 minutes.
While the beans bake, make your bread crumbs: In a small saucepan, melt the butter over medium heat. Turn off the heat, add the crumbs and toss until evenly covered with butter. Season with salt and pepper.
Remove the mushroom mixture from the oven and turn on the broil setting. Top the mushrooms and beans with the bread crumbs, then broil until the bread crumbs are golden and the feta is crisp on the edges, 1 to 2 minutes. (Don't walk away!) Scatter with parsley and serve directly from the pan.

Tips:

Prep your ingredients: Before starting, wash and chop the kale, mushrooms, and garlic. Also, drain and rinse the navy beans.
Use high heat: A hot wok or skillet is essential for a successful stir-fry. This will help to sear the vegetables and prevent them from becoming mushy.
Stir constantly: Stirring the vegetables frequently will help to ensure that they cook evenly and do not burn.
Add the sauce at the end: Adding the sauce at the end of the cooking process will help to preserve its flavor and prevent it from burning.
Serve immediately: Stir-fries are best served immediately after cooking, while they are still hot and fresh.

Conclusion:

This Mushroom and Kale Stir-Fry over Navy Beans is a delicious and healthy meal that is packed with flavor. It is a great way to use up leftover navy beans, and it is also a good source of protein, fiber, and vitamins. The stir-fry can be served over rice, noodles, or quinoa, or it can be enjoyed on its own.