Get your greens on this holiday season. This flavorful and nutritious dish is a wonderful way to balance out some of the heavier foods we indulge in during this festive time.
1large bunch kale, approximately 6 cups chopped into ½ inch pieces
¼cupvegetable stock or water
1tablespoonfreshly squeezed lemon juice
1teaspoonsoy sauce, try wheat-free tamari
1 ½teaspoonsmirin, optional
¼teaspoonscrushed red pepper flakes
¼cupslivered 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 ofVegan Fusionand theDoctor and the Chef. Mark is the author of 7 vegan cookbooks and a 2017 Inductee into the Vegetarian Hall of Fame