Sunday, July 13, 2008

Garlic Ginger Kale with Portabella Mushrooms

(photo from

This dish was made with the Georgia grown Coleman River Farm's Lacinata Kale (also known as Black Kale or Dinosaur Kale), and came together in mere minutes. Loaded with vitamins, minerals and antioxidants, this is a fantastic side dish, or even a main course to whip together and enjoy.

Garlic Ginger Kale with Portabella Mushrooms
2" piece of ginger, peeled and grated
4 cloves garlic, minced
1# kale leaves, trimmed and roughly chopped
2 large Portabella caps, cubed
1/2 red onion, thinly sliced
1 tsp crushed red pepper
1 Tbsp miso tamari (or low sodium soy sauce)
1 Tbsp olive oil

Heat olive oil in a pan over medium-high heat.
Rinse and drain kale, leaving the leaves wet.
Add onions to the pan and cook until wilted, add all of the remaining ingredients, stirring well to distribute. The moisture on the kale leaves will cause a "steam-saute" effect. Cover if desired and cook for 10 minutes or until leaves are tender.

1 comment:

Michelle said...

Eating more kale is a constant goal of mine, so thanks for the recipe! My favorite tamari is Miso Master brand, made with no alcohol. It's delish!