This amazing member of the cabbage family is a tasteful oxymoron. Being both rigid and delicate, all at the same time. This recipe takes advantage of it’s ability to capture flavors and results in a dish that stimulates all the senses on the tongue. It’s sweet, savory, salty, sour, spicy and bitter, all in one bite -like a flavor bomb for the tongue.
4 cups of Kale, middle stem removed and chopped into bite sized pieces
1 Tbs olive oil
1 yellow onion, diced
1 minced clove of garlic
1/4 cup of minced mushrooms
1/4 cup liquid (chicken stock or white wine preferred)
Juice from one lemon
1/2 tsp Chili flakes
1/4 tsp toasted sesame oil
Salt to taste
In a large saute pan add oil, onion, garlic, and mushroom and cook over medium high heat until onions and garlic start to brown.
Add kale, liquid, lemon, chili flakes, sesame oil and salt and stir.
Reduce heat to medium and cover. Cook for 8-10 minutes, or until kale is tender.