Kale is a chefs' favorite for simple leafy green sautés. The dark bluish-green, finely curled leaves are a visual treat while the mild, slightly peppery flavor blends with garlic, water chestnuts and mushrooms for this delightful dish. Also try chard, beet greens, mustard greens, spinach or a mixture of several varieties.
1 (7-ounce) can water chestnuts, drained and thinly sliced
3 shiitake mushrooms, sliced (if using dried, soak, discard the stems and slice)
1 pound kale, stems removed and leaves and cut into large pieces
1 teaspoon mirin (or seasoned brown rice vinegar)
1 teaspoon tamari (or high quality soy sauce)
Freshly ground black pepper, to taste
Heat oil in a large skillet over medium-high heat. Add onion and cook until onions are soft, about 5 minutes, then add garlic and cook 1 minute more. Be careful not to brown garlic or it will give a bitter taste.
Add water chestnuts and shiitake mushrooms. Sauté for 3 minutes. Add kale and sauté for 1 minute. Add mirin, tamari and pepper and continue cooking until kale is just tender.
Ingredient Options: Combine several types of greens. Add 1 tablespoon of brown rice syrup along with the tamari. Use chard and add a cup of drained, chopped tomatoes after adding the greens. Top greens with chopped, roasted walnuts.
Per Serving:115 calories (40 from fat), 4g total fat, 0.5g saturated fat, 130mg sodium, 16g carbohydrates, (3 g dietary fiber, 4g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.