Sautéed Kale and Mushrooms with Ginger (Ramses Bravo)

Sautéed Kale and Mushrooms with Ginger

Source: Bravo!: Vegan Recipes from The TrueNorth Health Center by Ramses Bravo.

There are many varieties of vitamin-packed kale, which is in peak season from December to February. I like the taste of lacinato kale best, with Russian kale a close second. 

Ingredients

• 1 small yellow onion, thinly sliced
• 3 tablespoons peeled and chopped fresh ginger
• 3 cloves garlic, chopped
• 20 large shiitake mushrooms, stemmed and sliced
• 30 large lacinato kale leaves, stemmed and cut into 1-inch pieces
• 1/4 cup vegetable broth (preferably homemade, page 28)
• 1 teaspoon sesame seeds, toasted (see page 26)

Instructions

1. Put the onion, ginger, and garlic in a large dry saucepan over medium heat and cook, stirring constantly, for 3 minutes. Add the mushrooms and cook for 5 minutes, stirring occasionally. Add the kale and broth and cook for 10 minutes, stirring occasionally. Stir in the sesame seeds and cook for 2 minutes longer. 

NOTE: Kale shrinks quite a bit when cooked. If only small leaves are available for purchase, buy some extra when making this recipe. 

Per serving: calories: 161.9, protein: 8.8 g; carbohydrates: 33.9 g; fat: 2.1 g; calcium: 321.2 mg; sodium: 104.6 mg; omega-3: 0.4 g