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.
Chef AJ has been devoted to a plant-based diet for almost 40 years, and is proud to say that her IQ is higher than her cholesterol. She is the host of the television series Healthy Living with Chef AJ, which airs on Foody TV, and also hosts a weekly podcast of the same name. As a comedienne as well as a chef, she has made appearances on The Tonight Show Starring Johnny Carson, The Tonight Show with Jay Leno, and The Late Show with David Letterman. She is the author of the popular books The Secrets to Ultimate Weight Loss: A Revolutionary Approach to Conquer Cravings, Overcome Food Addiction and Lose Weight Without Going Hungry, and Unprocessed, the co-producer of Healthy Taste of L.A., and the creator of the Ultimate Weight Loss Program, which has helped hundreds of people achieve the health and body they deserve. Chef AJ was also the executive pastry chef at Santé Restaurant in Los Angeles, where she was famous for her sugar-, oil-, salt- and gluten-free desserts, which used the fruit, the whole fruit, and nothing but the whole fruit. Chef AJ holds a certificate in Plant-Based Nutrition from eCornell University and is a member of the American College of Lifestyle Medicine.