The Recipes

Sauteed Kale and Portabello Mushroom

I try and cook a little bit light this time of year since we all have so many nights of indulgence.  Even if you're not a veggie-lover, working one or two nights of meat-free dishes into your diet will be a good change for you, I promise.

When cleaning mushrooms, wipe them with a clean towel.  Scoop the gills out with a spoon and discard before slicing.

Sauteed Kale and Portabello Mushroom

Serves: 1     Time: 20 minutes     Difficulty: So easy

INGREDIENTS:

- 2 c. kale

- 1 garlic clove, minced

- 1 portabello mushroom cap, cleaned and sliced

-  1 1/2 tsp. paprika

- pinch of red pepper flakes

- 1/4 c. vegetable stock (you can substitute chicken or beef)

- 1/2 lemon, juiced

- salt, pepper, olive oil

DIRECTIONS:

Heat 1 T. of oil in a large pan.  Add the garlic and stir for a minute.

Add the kale and season it with salt and pepper.  As it wilts down, add the red pepper and stock.  Let it continue to soften while you cook the mushrooms.

In another pan, heat another T. of oil.  Add the mushrooms and cook for 1 minute on each side to let them start to carmelize.  Then season them with salt, pepper and paprika and cook for 3 minutes longer on each side.

Plate the kale and top with mushrooms.  Finish with the lemon juice.