Last night, while walking through Fresh Market, I went out on a limb and bought kale. Liking spinach and lettuce, I figured I would try this leafy green a shot. Kale is a special cholesterol-lowering “superfood” which has also been found to have risk-lowering benefits for cancer. Approximately 1 cup of this veggie contains 36 calories (2% of your daily intake), fiber, vitamins A, E, K, B1, B2, B3, B6 and C, iron, potassium, and calcium.
I came home excited to try a new veggie recipe and shared the news with Mickey. He merely responded that the kale looked more like a garnish than a veggie. He was less than thrilled. It turns out that this side dish was extremely tasty, and garlicky, and Mickey ate them in all of 3 minutes.
Garlic Mushrooms and Kale
Total Prep/Cook Time: 20 minutes 4 servings
1 teaspoon olive oil or coconut oil.
6 cloves of garlic
¼ teaspoon salt
1 package mushrooms
1 pound kale with the stems removed
Preheat a large pan over medium heat and sauté the garlic cloves (I like mine sliced thin). Sauté for 2 minutes until golden. Add the mushroom and sprinkle with salt (I omitted this). In a separate pot, boil water and add the kale which is pre-sliced into pieces. Let the kale soften over a medium heat for approximately 5 to 7 minutes or until it takes on a darker hue. Once the mushrooms are lightly browned, add the kale (drained) and pepper. If the pan seems a bit dry, try adding some of the water from the kale pot. Serve hot, once the kale has become tender and cooked down pretty well.
Overall, this dish was a success, so more kale recipes to come!