Plant Based Recipes
Great for breakfast, lunch dinner, or all three!
Ingredients
- 10 ounces of chopped onions (approx. 3 cups)
- 10 ounces of sliced mushrooms (approx.5 cups)
- 10 ounces of Tuscan kale, shredded or chopped into bite-sized pieces (approx. 12 cups)
- 4 cloves of fresh garlic, minced (about 1 heaping tablespoon)
Instructions
In a large deep saute pan, dry saute onion (add onion to a hot pan, let wilt a bit, add water or broth, 1 tablespoon at a time to prevent over-browning). Cook until translucent and nicely browned. Use low-medium heat so that onion becomes caramelized, which makes it very sweet. Add the garlic and then the mushrooms and cook until they become limp and nicely browned, and all of the water has evaporated.
Depending on your cookware, you may need to add some water or veggie broth, a tablespoon at a time, so that your ingredients don’t stick to the pan. Stir frequently. Add the kale and cook until it reaches your desired level of doneness. Chef AJ prefers some crispness and a bright green color. You may cover the pan after adding kale and cook it that way to steam it a bit. Season with a bit of lemon or lime juice, or a drizzle of a good quality reduced balsamic vinegar; may add equal parts of citrus juice and balsamic vinegar. May add pepper. Add salt sparingly, if at all. May serve over baked potato and beans if desired. Enjoy immediately.
