Kale has so much to offer and if you still haven’t tried it then we seriously need to talk!
I mean really… what are you waiting for?? This stuff is not only a NUTRIENT POWER HOUSE but it’s D’LISHES too.
I’ve given you the “101” explaining how to work with it and plenty of kale recipes to entice you, the only other thing I could do is come to your house and make it for you, but I can’t do that… so YOU have to do it! (honestly, if I could I would b/c I get so excited watching people eat kale for the first time. They never think it’s gonna be as good as it is. It makes me so happy.)
I promise, I wouldn’t tell you guys to eat something that didn’t taste good. Honestly. Have you ever heard me pushing wheat grass on you? No, you haven’t. That’s becasue I’ve tried it several times and don’t like the taste. I mean, my motto in the kitchen isn’t Clean and Simple… It’s Clean, Simple AND D’lishes, remember? What’s the point of eating if you aren’t enjoying?!
So for those of you that need a little extra nudge, I’ll give you another little tip about Kale to keep in your back pocket: Dark leafy greens (like Kale and spinach) actually contain small amounts of Omega-3’s! Pretty cool right? And we thougth we could only get our O-3’s from salmon and flax… HA!
This recipe is really good. I made it last night with some fish (that was sadly not worth sharing) and soba noodles. The kale and mushrooms comes together pretty quickly and could easily be a meal on it’s own if you served it over a little brown rice or Quinoa.
So if you haven’t tried Kale yet, maybe today will be your big day! I’d sure love to hear from those of you who are thinking about or have already come out of the “kale-closet”.
Sesame Kale w/ Mushrooms
- 2 bunches of kale stemmed and chopped
- 1 tsp of toasted sesame oil
- 3 cloves of chopped garlic
- 1 pint of Cremini mushrooms sliced
- 4 scallions thinly sliced
- 1/4 cup of veggie broth
- 4 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- A squish of honey
- A few tbsp. of toasted sesame seeds
- Heat oil in a large non-stick saut pan. Add mushrooms and garlic and cook for about five minutes or until the mushrooms are turning a rich, golden brown.
- Stir in scallions and cook another two minutes. Add the kale along with the veggie broth and pop a lid on, cook until the kale is wilted down (about six or seven minutes).
- While the kale is cooking, combine soy sauce, vinegar, and honey in a small bowl. Once the kale is wilted and cooked down add the soy sauce mixture to your greens. Cook uncovered for another couple of minutes.
- When youre ready to serve, top with toasted sesame seeds and Enjoy!!