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How this works
Servings: 4
Ingredients
- 1 tablespoon olive oil or coconut oil
- ¼ cup diced shallot
- 4-5 cloves garlic, pressed or minced
- 1 large bunch kale, approximately 6 cups chopped into ½ inch pieces
- ¼ cup vegetable stock or water
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon soy sauce, try wheat-free tamari
- 1 ½ teaspoons mirin, optional
- ¼ teaspoons crushed red pepper flakes
- ¼ cup slivered almonds, optionally toasted in a 350°F oven for 10 minutes
Instructions
- Place a large saute pan over medium high heat. Add the oil. Add the shallots and cook for 3 minutes, stirring frequently. Add the garlic, and cook for 2 minutes, stirring frequently and adding small amounts of water or vegetable stock if necessary to prevent sticking.
- Add the kale, and cook for 5 minutes, or until all of the kale is just tender and still a vibrant green, using tongs to stir and evenly cook.
- Add the vegetable stock, reduce the heat to low, and cook for 3 minutes, stirring frequently with the tongs. If you have a cover for the saute pan, feel free to use it.
- Add the lemon juice, tamari, mirin if using, and crushed red pepper flakes, if using, and stir well. Place on a serving platter and top with almonds before serving.
Notes
Recipe courtesy of Chef Mark Reinfeld of Vegan Fusion and the Doctor and the Chef. Mark is the author of 7 vegan cookbooks and a 2017 Inductee into the Vegetarian Hall of Fame
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