Savory Greens Stir-Fry
Serves 4
Time 15 min
Kale is a chefs' favorite for simple leafy green sautés. The dark bluish-green, finely curled leaves are a visual treat while the mild, slightly peppery flavor blends with garlic, water chestnuts and mushrooms for this delightful dish. Also try chard, beet greens, mustard greens, spinach or a mixture of several varieties.
Special Diets:
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- 1 small onion, halved and sliced thin
- 1 (7.0-ounce) can water chestnuts, drained and thinly sliced
- 3 shiitake mushrooms, sliced (if using dried, soak, discard the stems and slice)
- 1 pound kale, stems removed and leaves and cut into large pieces
- 1 teaspoon mirin (or seasoned brown rice vinegar)
- 1 teaspoon tamari (or high quality soy sauce)
- Freshly ground black pepper, to taste
Method
Heat oil in a large skillet over medium-high heat.
Add onion and cook until onions are soft, about 5 minutes, then add garlic and cook 1 minute more. Be careful not to brown garlic or it will give a bitter taste.
Add water chestnuts and shiitake mushrooms.
Sauté for 3 minutes.
Add kale and sauté for 1 minute.
Add mirin, tamari and pepper and continue cooking until kale is just tender.
Ingredient Options: Combine several types of greens. Add 1 tablespoon of brown rice syrup along with the tamari. Use chard and add a cup of drained, chopped tomatoes after adding the greens. Top greens with chopped, roasted walnuts.
Nutritional Info:
Per serving: 115 calories (40 from fat), 4g total fat, 0.5g saturated fat, 0mg cholesterol, 130mg sodium, 16g carbohydrates (3g dietary fiber, 4g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- 1 small onion, halved and sliced thin
- 1 (7.0-ounce) can water chestnuts, drained and thinly sliced
- 3 shiitake mushrooms, sliced (if using dried, soak, discard the stems and slice)
- 1 pound kale, stems removed and leaves and cut into large pieces
- 1 teaspoon mirin (or seasoned brown rice vinegar)
- 1 teaspoon tamari (or high quality soy sauce)
- Freshly ground black pepper, to taste