Tuesday, July 10, 2012

Kale & Sauteed Mushrooms

You will need
It 1 bunch of kale
1 carton of button/crimini mushrooms
3 cloves of garlic
2 Tbsp butter


1. Preparations
Prepare your kale, by first washing then cutting or ripping the leaf from the stem, and making them into bite size pieces. Prepare your mushrooms by wiping any dirt off, and cutting into slices. Mince your garlic.

2. Cooking
Place your pan with butter and garlic on high heat. As the Garlic begins to sizzle, add your mushrooms and cook. Once the mushrooms begin to soften up, but also before they are fully cooked, add your kale to the pan, and cover (A clear glass cover is best so you can see how cooked your kale is). The moisture in the kale will keep everything from burning also allowing the kale to quickly steam. After leaving it covered for about a minute, take off the cover and add shoyu, salt, and pepper to your own personal taste.

Kale is a nice alternative to vegetables such as spinach, and pairs especially nicely with mushrooms.