Sautéed Kale with Wild Mushrooms

Serves 4

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his earthy vegetable dish is a perfect side dish for the wintertime. The kale takes up a lot of space when it is raw, but it reduces as you cook it. You can try substituting Tuscan cabbage, which is also called black kale, for the regular kale if you like.

Ingredients:

• 2 tablespoons Napa Valley organic olive oil
• 1 ¼ pounds kale, thick parts of stems removed, torn into 1-inch pieces
• 4 ounces shiitake mushrooms, stems removed, sliced
• 4 ounces oyster mushrooms, sliced
• 1 small organic onion, diced
• 1 clove garlic, minced
• 1/2 cup Pacific Natural Foods organic free range low sodium chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon chopped fresh thyme leaves
• 1 teaspoon lemon zest
• 3 tablespoons grated imported Reggiano Parmesan cheese

Instructions:


1. Heat oil in a large pot over medium heat. Add kale in batches and cover and stir to wilt so that you can eventually fit all of the kale in the pot. Cook six more minutes. Add mushrooms and onion.

2. Cook, stirring frequently, about 8 minutes. Add garlic and cook 30 seconds. Pour in broth and cook about five to ten more minutes, stirring well to distribute all of the vegetables evenly.

3. Mix in salt, pepper, thyme, lemon zest and cheese and transfer to a serving dish.

Each 1 cup serving contains: Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 180       9 g     2 g     0 g     0 mg  240 g     22 g     5 g     1 g     8 g     420% DV 279% DV 24% DV 19% DV