There are certain dishes that wow you with their results. This was one of those outcomes. I expected this to be a tasty side dish, but little did I know, I’d end up wanting to eat more kale than the other offerings I made for this night’s dinner. I admit I’m genuinely a kale fanatic, but rarely does it fully outshine the other green-slackers on my plate.
That being said, if you have trouble convincing yourself to eat your greens, this one’s for you. The kale ends up a little saucy, so aside from being a flavorful side, I could see this utilized in all sorts of dishes – from topping burgers to pasta. It’s only a matter of weeks till this leafy green starts popping up in gardens nationwide, so it’s time to get yourself hooked on cooking it up in the kitchen.
- -1 Tbsp. olive oil
- -1 small onion
- -3 large cloves garlic
- -6 oz. sliced portobello mushrooms, cut into 1-inch pieces
- -1 lb. kale, stems removed and cut into strips
- -1/4 cup water
- -1 Tbsp. brown sugar
- -2 1/2 Tbsp. tomato paste
- -2 1/2 Tbsp. curry powder
- -1/2 tsp. plus pinch of salt
- In a large skillet, heat oil over medium high. Add onions and garlic and saute for 2 minutes. Stir in portobellos and cook until onions are translucent.
- Meanwhile, in small bowl, mix tomato paste, curry powder, brown sugar and salt. Add to skillet.
- Reduce heat to medium, and toss in kale and water. Cook until kale is tender, 7-10 minutes, stirring occasionally. Adjust salt, to taste. Serve.