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Rosemary Mushrooms and Kale
Rosemary Mushrooms and Kale

This one-pan recipe is very quick and easy to make, using just kale, mushrooms, yams, garlic and rosemary — yum! For this dish, I use curly kale because of its hearty texture and delicious peppery-ness.

1/2 cup water

1 large yam or sweet potato, skin on, cut into 1/2–inch slices

1 clove garlic cut in half

1 bunch curly kale, roughly chopped, end stems trimmed

6 large cremini mushrooms or 4 portobellinis (small Portobellos)

2 sprigs fresh rosemary

Place 1/2 cup water in a large fry pan or skillet with the yam slices and garlic and bring to a boil. Place the kale on top followed by the mushrooms (place them stem side up). Lay the two sprigs of rosemary on top and cover. Decrease heat to medium-low and steam for 10-15 minutes, until the yams are easily pierced with a knife. Remove the rosemary and serve immediately, dividing between two plates or pasta dishes.

Preparation: 10 minutes

Cooking time: 15 minutes

Serves: 2

Cathy Fisher
Chef
Cathy Fisher

Cathy Fisher has become a featured recipe expert for the NHA and is the creator of StraightUpFood.com, a blog that offers recipes and information on how to eat a health promoting, plant-based (vegan) diet. Cathy’s education and experience are grounded in her work with the McDougall Program (2006-present) and True North Health Center (2010-present), where she regularly teaches cooking classes to in-patient clients. Cathy graduated with her BA in Psychology, going on the earn a credential in Early Childhood Education and a certification in Nutrition Education. Cathy enjoys presenting to groups and giving people the practical skills they need to successfully shift to a healthier diet.

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