So I got a new cookbook…
This beautiful tome is a veritable treasure-trove of simple and healthy vegan recipes! I was looking forward to trying my hand at one as soon as I ordered it.
Enter – Garlicky Mushrooms and Kale!
Perfect for me since I need speedy meals after a long work day – this recipe is a great side or a starter for a salad and can be put together in record time. Another thing putting this recipe in the “favorites” category would be the fact that it calls for six cloves of garlic.
I love garlic. Love.
Garlicky Mushrooms & Kale
adapted from Appetite For Reduction by Isa Chandra Moskowitz
- 1 teaspoon olive oil
- 6 cloves of garlic, minced
- 2 ¼ cups sliced mushrooms (I used white mushrooms)
- ¼ teaspoon of salt
- about 1 pound of kale, stems removed and leaves torn into manageable pieces
- freshly ground black pepper to taste
Heat a large skillet over medium heat. Sauté the minced garlic in the oil until fragrant, stirring and taking care not to burn it. Add sliced mushrooms and salt. Cook the mushrooms down for about 7 minutes, stirring often, until slightly browned.
Add kale and pepper. Use tongs to sauté for about 10 more minutes, allowing kale to wilt. (If necessary, add a little water to the pan to keep it from getting too dry.)