Sauteed Kale is The Perfect Choice When Trying To get Veggies That Are Loaded With Flavor Into Your Diet!

Anyone who knows me knows that I am not a big veggie eater.  I much prefer the roast beef, or shrimp, or roast pork.  Anything over vegetables.  But as I have gotten older, I have come to realize the importance of green in my diet (and not the margarita!).  One major problem I am still working on overcoming is if it tastes healthy, I don’t want it.  So, I experiment a LOT!  Here is one of my discoveries that has become a family favorite.  It is very low in fat but high in flavor, vitamins, minerals and all the other good stuff.  Be sure it check the note at the bottom for a variation.

Sautéed Kale

1 medium onion, medium chop

3 cloves of garlic, finely minced

4 c mushrooms, chopped (I used baby portabellas, white, and trumpet)

1 T olive oil

1 large bunch of kale, washed and chopped with the tough stems removed

2 T white raisins

1 T pine nuts

1 t thyme

Using a large heavy bottomed skillet, heat the olive oil and sauté the onions and garlic.  When they are translucent, add the mushrooms.  Stir occasionally so the garlic doesn’t burn.  When the mushrooms are partially cooked (about 5 minutes), add the kale and thyme. Cook just until the kale wilts down.  Remove from heat and transfer to a serving dish.  Sprinkle the top with white raisins and pine nuts.

NOTE:  This is excellent tossed with fresh whole grain pasta and parmesan cheese.