This is a great dish to serve over pasta or add beans to make it a complete meal.
- 1 bunch Lacinato(Dinosaur) Kale / Rainbow Chard, chopped
- Juice ½ lemon
- Pinch Kosher Salt
- 2 cups sliced mushrooms
- 3-4 cloves garlic, minced
- 1 tablespoons capers, rinsed
Massage lemon juice into greens. Heat large skillet. Sprinkle kosher salt onto skillet. Add sliced mushrooms. Do not stir mushrooms until you see drops of liquid form on top of mushroom slices. Then add minced garlic and sauté over low heat. Careful not to burn garlic. If pan is too dry, add a little water or white wine. Add Kale to skillet. Saute kale and garlic until kale turns a bright green color (a few minutes). Add capers. Heat through.
Add a can of rinsed cannellini beans and a can of diced tomatoes. Saute until warmed throughout. Add fresh basil.
Yes, cooking with leafy greens can seem intimidating but this recipe is fast, easy, full of wonderful nutrients, not to mention delicious!
I try not to add oil whenever I can. Oil has 110 calories per tablespoon so the calories can add up quickly and all oil contains that evil saturated fat, yes even olive oil. We are not doomed to tasteless water sautéing. In this recipe, mushrooms come to the rescue. They are predominately liquid and will gladly release it when heated. By starting with a dash of kosher salt in a skillet, the mushroom never come in direct contact with the pan and therefore will not stick while they heat up. As the mushrooms warm, they will release their moisture and not stick. Be patient, do not move them around the pan until you see water droplets on top of the mushrooms. Then add the garlic and saute.
Leafy greens are the powerhouse of all the vegetables. They contain the most phytochemicals and nutrients but we need to prepare them correctly. Cutting then massaging them with lemon juice breaks down the cell membrane. This will allow them to develop the enzymes that make them incredibly healthy for us.
Allow the garlic and onion to sit for 10 minutes before sautéing so they too can develop important nutrients.