I love greens. Kale. Escarole. Chard. Spinach. Mustard Greens. Dandelion greens. I love them all so hard. They’re all so darn healthy and so delicious in their own ways.
This particular recipe is amazing with any greens you choose. For all intents and purposes I encourage you to throw in whichever you like. I happened to have kale on hand. The first time a variation of this recipe was made, it was by my mom. She made it with chard and we knew that it was instantly a keeper. At my local grocery store (Wegmans, the 2nd happiest place on earth)they have a mix of baby chard, baby kale and baby spinach which hey call Super Green. This recipe is also pretty amazing with those. But today was Kale (baby Kale because I hate the hassle of cleaning greens in general, but especially removing the fiberous stems).
This dish not only makes an excellent veggie side, but also a hearty meatless main. In addition to the healthy greats, you have onions and garlic to throw in some fantastic flavor, mushrooms for the umami factor, tomatoes for a bit of acid and some crushed red pepper for some added bite. And if you’re really feeling frisky, you can throw in a few tablespoons of white wine to really pull everything together. I’ve been eating it at work all week over brown rice and it’s made an excellent lunch!
Sauteed Kale with Mushrooms and Tomatoes
Source: The Life Jolie
- A large head of kale (or your green of choice)
- 1 small to medium onion, diced
- 3-4 cloves of garlic, minced
- 1 medium tomato, diced
- 1 container of mushrooms, sliced
- Olive oil
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Crushed red pepper, to taste
- 3 tablespoons of white wine
Heat a olive oil over medium to medium high heat in the the pan and add your garlic and onion. Sprinkle with a bit of salt and pepper.
Once your onions and garlic are sweating but not browning (after a few minutes) add your mushrooms, season with salt and pepper and allow them to brown a bit (a few more minutes).
Add your greens to the pan and season liberally with salt, pepper, garlic powder and crushed red pepper. Mix everything together and allow the greens to cook down for a couple minutes.
Add the diced tomatoes and wine. Cover and cook down for a few more minutes.
Once everything is well combined serve hot on it’s own or over rice.
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