I recently discussed the amazing health benefits of kale. I highly recommend adding kale to hour diet. However, it is hard to add something to your diet if you don’t know how to cook it. When I first wanted to try kale I was a bit intimidated because I was unsure how to prepare it. I assumed that since it was a green leafy food I would prepare it as I would cabbage or spinach. While there are many ways to prepare kale and many recipes out there, I prefer to start simply. Like, cabbage and spinach, I sautéed it in a pan with oil, salt, pepper, and garlic. I believe I have added a bit of lemon. I didn’t follow a recipe. Yet, recipes are nice to have so you get an idea on how to best prepare the food. At least with kale, the method of cooking is very simple and tastes great. The following recipe is easy to make and takes no time at all.
Garlic Mushroom and Kale
Ingredients
1 teaspoon olive oil
6 cloves garlic, minced
1/4 teaspoon salt
8 ounces cremini or button mushrooms, sliced (about 2 cups)
1 pound kale, coarse stems removed, leaves sliced or torn into pieces
Several pinches of freshly ground black pepper
Instructions
Preheat a large skillet over medium heat. Sauté the garlic in the oil for about 2 minutes, being careful not to burn it. Spray it with a little nonstick cooking spray if needed. Add the mushrooms and sprinkle on the salt. Let them cook for 5 to 7 minutes, stirring often, until the moisture has released and the mushrooms are lightly browned. Add the kale and pepper, and use tongs to sauté for about 10 more minutes. Add splashes of water if the pan seems dry. The kale should be tender and cooked down pretty well. Serve immediately.