This 15-minute skillet special has it all

Kale, mushrooms, walnuts, and eggs play nicely together.

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Today's Ingredients I recently dusted off my old cast-iron skillet to conjure up this healthy and delicious kale, mushroom, and walnut hash. It comes together in less than 15 minutes, and it's loaded with nutrients (you can thank the greens, eggs, and nuts for that). If you're always on the go, this flavorful one-pan wonder may become a weekly staple. But before we get cracking, what else should you know about today?   • Washing down your lunch with dark tea could cut your diabetes risk   • A few minutes of vigorous activity may ward off heart attack and stroke   • What's the safest cookware? Bon appétit, Tim Snaith Newsletter Editor, Healthline   Written by Tim Snaith October 8, 2023 • 2.5 min read Recipe of the week Quick and easy kale, mushroom, and walnut hash The star of the show — green kale — is loaded with vitamins K and C plus magnesium and potassium. Mushrooms bring a meaty texture, immune-boosting selenium, and cholesterol-lowering fiber. Eggs provide filling protein, and thyme adds a more savory flavor. Walnuts top it off with precious omega-3s and trace minerals like manganese and copper. A nonstick or well-seasoned cast-iron skillet allows for easy cooking and flipping. Feel free to make this dish your own! Here are some things you might try:   • Use hearty greens like spinach or chard instead of kale.   • Swap in cremini or portobello mushrooms for a more varied texture.   • Add feta or goat cheese for a creamy element.   • Garnish with chives or parsley to make an impression. More protein, you say? Stir in chickpeas, tofu, or salty, smoky bacon, which would be my choice. I'd also find it difficult to resist a quick grate of nutmeg for aromatic finesse 🤌. Whatever you do with it, this simple kale and mushroom hash offers an easy way to sneak more veggies and nutrition into your day. The variations are endless, so get creative! Get the recipe here!   This recipe comes from our friends at PlateJoy! Want to eat fewer carbs? Less sodium? More Mediterranean ingredients? Something else entirely? PlateJoy's got you covered, with individualized meal plans and recipes to help you hit your nutrition goals. Try it for free!       Great finds Hot property       Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet Lodge has been crafting cast-iron cookware in the United States for well over a century. With reassuring weight and a natural nonstick surface, this versatile skillet goes from stovetop to oven to grill with ease. Lodge cast iron lets you sear, saute, bake and fry like a pro while contributing to cooking traditions old and new. And last time I looked, it was 45% off. Shop now Every product we recommend has gone through Healthline's vetting process. If you buy through links on this page, we may receive a small commission or other tangible benefit. Healthline has sole editorial control over this newsletter. Potential uses for the products listed here are not health claims made by the manufacturers. Healthline is owned by RVO Health.       the takeout What we're digesting 💉 This diabetes drug may be better than insulin in some scenarios. There were fewer cases of low blood sugar with this GLP-1 medication. 🥭 Move over, apple cider vinegar. Did you know that pretty much any fruit can be vinegarized? 🔋 What are the most filling foods? Watch our roundup of foods that keep the tummy rumbles at bay. 🧠 Does fish oil really help your brain and mental health? The science is pretty clear on this one. Thanks for reading, everyone! In a recent Edition, we asked you about the food you grow at home. The response was impressive. Some of you have the greenest of thumbs and bowls brimming with fruit and vegetables from the garden, as well as from the kitchen shelf. Rose wrote in to say she grows "krosemary, sunflower sprouts, avocado, lemongrass, black candle," while Deborah's garden in Arizona produces "beets, greens, and bright light Swiss chard, and many other vegetables such as tomatoes and different lettuces too." Allan in London wrote to tell us he grows vegetables on a plot in his retirement home, with his tomatoes becoming hugely popular with the other residents. The mailbox is still filling up, so if any more vegetable patch gems arrive, I'll pass them on. Also, don't forget to get in touch with us at nutritionedition@healthline.com. (Please note that we may use your name and response in an upcoming edition!) Until next time, Take care of yourself, and we'll see you again soon!   This edition was powered by beef stifado, inspired by a trip to Greece.

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