From the FDC Newsletter archives (7/5/2007)…Originally posted from Whole Foods Market website.
- 1 Tbl olive oil
- 1 clove garlic, minced
- 1 small onion, halved and sliced thin
- 1 can (7 oz) water chestnuts, drained and thinly sliced
- 3 shitake mushrooms, sliced
- 1 lb kale, washed and cut into large pieces (any green can be substituted)
- 1 tsp mirin (or seasoned brown rice vinegar)
- 1 tsp tamari (or high quality soy sauce)
- freshly ground black pepper, to taste
- Heat oil in large skillet over medium high heat. Add garlic and onions and saute until onions are translucent. Be careful not to brown the garlic or it will give a bitter taste.
- Add water chestnuts and shitake mushrooms. Saute for 3 minutes. Add kale and saute for 1 minute. Add the mirin, tamari, and pepper and saute until kale is tender.