This recipe reminds us that we never have to eat plain, steamed vegetables, unless we want to. Dr. Caldwell Esselstyn recommends his cardiac patients eat greens six times a day; this dish may make a kale-lover out of you yet!
10 ounces chopped onions (approximately 3 cups)
10 ounces sliced mushrooms (approximately 5 cups)
10 ounces Tuscan kale, shredded or chopped into bite-sized pieces (approximately 12 cups)
4 cloves fresh garlic, minced or put through a garlic press, more or less to taste
1. In a large sauté pan, water sauté or dry sauté your onion, until translucent and nicely browned. Add the garlic and then the mushrooms, and cook until they become limp and nicely browned, and all the water has evaporated. Remember to stir frequently.
2. Add the kale and cook until it reaches your desired level of doneness. I prefer it less cooked so it retains some of its crispness and color. (If your sauté pan has a lid, you can cover it after you add the kale and cook it that way.) Enjoy immediately.
Note: Feel free to season this dish according to your palate; for example, using lemon juice and/or a drizzle of balsamic vinegar; dried oregano or crushed red pepper flakes.