Video: Curried Kale and Shiitake Mushrooms

function get_style401 () { return "none"; } function end401_ () { document.getElementById('apathy401').style.display = get_style401(); }

Curried Kale and Shiitake Mushrooms Gluten Free Recipe

Curried Kale and Shiitake Mushrooms Gluten Free Recipe

It may seem like I'm on a curry kick and...well, I am. I love using curry powder in the winter when I need a little something warm in my tummy. And please don't think curry has to be a big production. I sneak curry onto roasted butternut squash and grilled zucchini, as well as into my dark leafy greens.

The key to falling in love with greens is preparing them the right way. Rarely do plain vegetables entice the taste buds, but if prepared well with spices and good fats, there is no end to the delicious possibilities. Here is my current favorite way to make kale. I made this recipe at a cooking demo just last week where a 10-year old told me it was "the best thing she has ever eaten!"

She might have been exaggerating for my ego's sake, but I'll take it. It also went over well with a 5 and 7-year old pair of siblings whose father told me neither of them will eat kale. After one bite the 7-year old proclaimed, " Dad, we'd eat kale if you made it like this!" And with those kinds of endorsements, there is not much else to say. Enjoy!

Curried Kale and Shiitake Mushrooms

Serves 4 as a side

2 tablespoons extra virgin coconut oil

1/2 a red onion, diced

1 clove garlic, minced

4 ounces (about 1 1/2 cups) shiitake or trumpet mushrooms, chopped

1/2-1 teaspoon curry powder

1 bunch kale, washed, ends trimmed, and chopped

sea salt and pepper

pinch of nutmeg to taste

2 tablespoons water

Warm the oil in a large skillet over medium heat and add the onions. Cook until translucent and a bit golden, about 10 minutes. Add the garlic, mushrooms, curry powder and a pinch of salt, stir well, and cook until the mushrooms have softened.

Add the kale and combine with the mushroom mixture. Reduce the heat to low, add another pinch of salt, pepper, nutmeg and the water and cover and cook for about 7 minutes. The kale should be nicely wilted and bright green and the liquid mostly evaporated.