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Author Notes: This dish was inspired by a former classmate of mine and can be made with a combination of pretty much any dark leafy green. It's even delicious leftover and straight out of the fridge.
- 2 tablespoons extra virgin olive oil or veggie stock
- 2 bunches kale, ripped from stems into bite size pieces, blanched and shocked
- 1 medium yellow onion, sliced thin along the grain (saute slice)
- 2 large or 3 medium cloves garlic, minced
- 1 tablespoon ground cumin
- 12 ounces cherry tomatoes, quartered
- 2 large portobello mushroom caps, stems removed and medium dice (1/2"x1/2")
- salt, to taste
- Heat 10-12 in saute pan over medium heat. When hot, add oil or stock to heat. When oil/stock is hot, add onions. Cook for about 10 minutes, stirring occassionally. They will get a little translucent and golden in color.
- Add garlic. When fragrant. Add cumin. Stir for about 3-4 minutes until cumin has turned a darker shade of brown.
- Add tomatoes and stir into onions to incorporate. With the back of a wooden spoon, gently press down on the tomatoes so they release their juice. This creates a little saucy effect.
- Add mushrooms and saute until soft, about 3 minutes.
- Salt, to taste and serve