For the longest time I was focused on just finding foods my son COULD eat. So it is such a treat to now be at a place where my focus is on finding ways to prepare foods that he WILL eat. I always try to keep in mind the whole ‘eat the rainbow’ concept, and I have to say I am really lucky to have a child who loves to eat fruits and vegetables -I even have to yell at him sometimes to stop snacking on vegetables and start eating his dinner. But, getting him to eat enough greens is constantly a challenge (the ones he’s not allergic to at least), so it was based on this that I’ve set that as my current challenge – leafy greens. And I’m happy to report that I’ve found a recipe that we both love!!
This sauteed kale and mushrooms recipe is so incredibly easy to make and is a healthy and delicious complement to any dish. Make it a meal by adding some crispy tofu or a handful of cashews and serve it with smashed garlic potatoes or crispy oven baked homefries. Yumm.
To prepare it, simply wash and chop your kale and mushrooms, on a hot skillet lightly fry the garlic in oil, and then throw in the kale and mushrooms and let it all sautee on medium heat for a couple of minutes until it is lightly cooked (but not too much – you want to eat sauteed kale, not wilted kale!). Lastly, add your mirin and soy sauces, toss well, and serve hot.
- 3 cups washed, chopped kale
- 1 cup sliced portobello or cremini mushrooms
- 2-3 garlic cloves, peeled and crushed
- 1 tbsp olive oil
- 1 tbsp mirin sauce
- 1 tbsp low-sodium soy sauce
- Heat your oil in a skillet and lightly fry the garlic.
- Add your kale and mushrooms, stir lightly and let it cook on medium heat until lightly cooked (2-3 minutes).
- Add the mirin and soy sauces, toss thoroughly, adjusting amounts to taste.
- Serve hot.