Tuesday, January 20, 2015

Sauteed Baby Kale and Mushrooms with Garlic and Cashews.

Amazing flavor in minutes.
This side dish was an idea given to me by an old high school friend - I don't know how she made it, but when I put it together, the flavor was unbelievable! Those toastiness of the cashews and sweetness of the lightly sauteed baby kale combine with the garlic... heaven. And I'm not a fan of vegetarian style foods. I could eat this alone.

You'll need:
large bunch of baby kale, preferably with stems removed
1/2 cup roasted unsalted cashews
1/4 cup enoki, shiitake, or oyster mushrooms 
2 cloves garlic, crushed
teaspoon olive oil
dash of salt
dash of pepper

In a non-stick pan, heat olive oil over low-medium heat. Add cashews and sautee for about 2 minutes.  Remove cashews and sautee  mushrooms until slightly tender. Add garlic, salt, and pepper and sautee until fragrant. Add cashews back into pan. Stir in kale and sautee until it begins to wilt.

Remove from heat, put on paper towel, pat a second or two to remove excess oil, then place in serving dish. Enjoy!

Time: approx. 15 minutes, including prep

No comments:

Post a Comment