Ingredients
- 1 tbsp extra-virgin olive oil
- 1 clove garlic minced
- 1 small onion halved and sliced thin
- 1 7-ounce can water chestnuts drained and thinly sliced
- 3 shittake mushrooms sliced
- 1 lb chopped kale
- 1 tsp mirin or seasoned brown rice vinegar
- 1 tsp tamari or high quality soy sauce
- freshly ground black pepper to taste
Servings: people
Units:
Instructions
- Heat oil in a large skillet over medium-high heat. Add garlic and onion and cook until onions are translucent. Be careful not to brown garlic or it will give a bitter taste.
- Add water chestnuts and shiitake mushrooms. Sauté for 3 minutes. Add Kale and sauté for 1 minute. Add mirin, tamari and pepper and continue cooking until greens are just tender.
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