Sometimes, we just have to eat to eat. It shouldn’t be complex or time consuming because we have shit to do. I get it, and that is why always stocking your fridge with some fresh leafy greens is super important. Why? Because all you’d need for a nourishing meal, is some greens, grains, and delicious beans. All of which can be made in just 30 minutes. Personally, I wouldn’t say I’m the complete health kick Vegan type. I love cooking with fats, salts, sugars, and everything else that makes food amazingly bad for you. But, your body does need to detox often, and in order to do that, I lean on Kale.
Any leafy greens like Kale, is just awesome for you. Not only do they provide you with all the fibers, minerals, and vitamins your body needs, but they also prevent your body from oxidation. I’m not some super hippie that’s infatuated with kale and I’m not one that’s going to rock a hoodie that says, “Kale University,” on it, but I do support cooking it because it’s super good for us. Undeniably good for us… Okay, maybe I will get the hoodie.
Interesting fact of the day – if your body is craving salty foods, you need more greens! If your body is craving sweets, you need more fruits! Simple as that. So, for this dish, it’s all about no frills kale. Just cook it right, and eat it as a main or a side dish!
Start by getting some water boiled for the kale. Since Kale is a tough and fibrous green, we’ll want to break it down with a quick blanch. Strain and set them aside.
We’ll lean on some really good baby bellas for meatiness and sauté everything with some fresh red onions. Just heat your non-stick pan over medium heat with some avocado oil and let the onions and mushrooms caramelize together for a couple of minutes. I’m all about avocado oil these days, because of it’s high smoke point and low saturated fat content. When it comes to vegetables, there’s just no other oil I’d use.
We’ll go ahead and turn up the heat a little bit and throw in the kale. It should soak up all the mushroom and onion flavors and start to sear. For a little kick, I’ll just throw in a dash of salt, some garlic powder, and a squeeze of lemon juice to finish!
That’s it! You can make this dish any time for any occasion. If your guest were smart, they’d thank you for serving them fresh food that keeps them youthful!
|Cook Time||20 minutes|
- 200 g dinosaur kale
- 200 g baby bella mushroom
- 1/4 red onion
- 1/8 tsp kosher salt
- 1/4 tsp garlic powder
- 1/2 tbsp fresh squeezed lemon juice
- Prepare kale by rinsing under cold water. Cut kale into quarter pieces. Slice a quarter onion and all mushrooms.
- In pot of boiling water, boil kale pieces for 3-4 minutes, until tender. Strain and set aside.
- Heat avocado oil in non stick pan, over medium heat. Sautee onions for 1 minute, then add in sliced mushrooms to caramelize for 2 minutes or until browned. Add in Kale and sautee for 5 minutes, seasoning with salt, garlic powder, and lemon juice.
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