In the south we all eat, what we call,

Greens

a.k.a

Collards

a.k.a

Collard Greens

Whatever you call them, usually the dish consists of smoked meat of some kind, salt, some kind of hot sauce, collard greens, and…of course…butter.

Yup. Greens and butter.

That’s why they taste so darn good.

Well, I needed another option to serve at family gatherings or something I could whip up in just 20 or 30 minutes on those nights where I’m just too busy. You know the ones. Where you’re too tired to get off the couch to cook a grand meal.

Thus the Southern Kale and Portobello Salad was born.

It can be served as a side dish and hold up to any main dish you throw at it…or use it as an entire meal which makes it a great vegan, gluten free, dairy free, and nut free option.

One thing it does have plenty of? Flavor.

First things first, you need to gather your supplies. I know, I know. If you’re like me, you don’t measure out things first…you work as you go. However, everything in this recipe cooks so quickly, you need to have it ready to go.

Second, dice the mushrooms. If you don’t know how to prep portobellos mushrooms…it is as easy as making lemonade.

Never wash mushrooms, they’ll just absorb the water. Simply wipe the top of the mushrooms off with a damp towel. Invest in some good cloth towels. Stop using paper towel. Stop it.

Then you’re going to slice the mushrooms.

After which you need to slice off all the meaty brown parts. This is what gives the mushrooms their somewhat dirty and woodsy taste. Which I hate. If you like it, by all means keep them on.

Next, dice the mushrooms.

Slice a red onion by cutting it in half and then making thin slices about 1/8″ thick.

Dice up a small red chili. If you want to discard the seeds, you can do so but I like to keep them in for heat.

Mince 4 garlic cloves. Simple.

You’re done! Now combine all those in a big bowl and get a sauté pan on the burner, over medium, and heat a few tbsp of extra virgin olive oil…you know…the good stuff.

Plop (yup…profesh terms here) all of your prepared veggies in the pan. Cook on medium, stirring occasionally, for about 5 minutes…or until the onions are translucent and the mushrooms are tender.

Once they are tender, salt and pepper everything. Why now? We don’t want to draw too much water out of the mushrooms and so if we salt it now, we season instead of dehydrate.

Next, throw in 3 cups of sliced kale. Sliced is the key word. Don’t leave these guys too big, kale can be a bit grainy if you’re cooking it and it is too large.

Sautee, mixing, until the kale is thoroughly mixed in.

Add in a splash of Red Wine Vinegar and cook until the kale is wilted and tender and bright green and it looks as yummy as can be.

That’s it!

This makes enough for one serving if you’re making it as a main dish, but if you are using it as a side dish…split it up between a 2-4 people. Make sure to provide plenty of salt and pepper. This salad needs it. Something about the salt really makes all the flavors pop.

How easy was that? This is, hands down, my favorite way to serve kale, which is a tricky ingredient to win people over. Put a plate of this in front of anyone and they’ll be begging you for the recipe.

Just click here to download a handy dandy printable for my Southern Kale and Portobello Salad.