Kale & Shitake saute

In hot skillet, melt:
1 TB bacon fat (or use a vegetarian oil like olive oil)
1 TB chopped garlic
1/4 - 1/2 tea salt

Add 4 C chopped, cleaned lacinato kale ("dinosaur kale"). You may want to remove the woody stems of the kale. Stir fry for 2 minutes.

Add 1/4 C water, 1 TB lemon juice, lemon zest and stir. Steam kale for 10 minutes.

Add 2-4 thinly sliced shitake mushrooms, 1 tea soy sauce, 1 tea sesame oil. Cook covered for 7-10 minutes until kale is tender. Serve with soft polenta.

No comments: