Sautéed kale, shiitake mushrooms and cherry tomatoes
Despite your best intentions, do you ever find yourself coming in late at the end of the day just too tired to think about making the healthy dinner you had envisioned? If you have a few simple items on hand, there's no need for you to resort to a tiny frozen dinner or expensive takeout. You can pull this easy vegan recipe together in about the time it would take to have something not nearly so good for you delivered. This is savory and satisfying without being too heavy especially when you are eating late. An added bonus is that all those good nutrients will give you a little boost of energy to get you through the rest of your evening.
Sautéed greensserves 2-3 as an entrée or 4-5 as a side dish
1 bunch of kale, Swiss chard, bok choy, collards or other sturdy greens -chopped into bite sized pieces, tough sections of the stems removed1 handful of cherry or grape tomatoes, halved if desired
1/2 an onion, chopped
1-2 cloves of garlic, peeled and minced
1 cup mushrooms, sliced (shiitake used above)
1 tablespoon olive oil
1 tablespoon sesame oil
1/4 cup water
Braggs amino acids, tamari or soy sauce to taste
pinch of hot pepper flakes or hot sauce (optional)
sprouted mung beans or sesame seeds as a topping (optional)
In a large skillet or wok, heat the olive oil on high heat. Saute the onions, garlic and mushrooms until the vegetables start to lightly brown. Add in the greens, tomatoes, amino acids or soy sauce, sesame oil and water. Toss everything well to coat. Turn down the heat to medium and cover with a lid and steam for just a couple of minutes to wilt the greens. Remove from the heat and season with pepper or hot sauce if desired. Sprinkle each serving with a few mung bean sprouts or sesame seeds (a few roasted cashews might be a nice variation). You could eat this entire recipe by yourself and not need to feel the least bit guilty. You can also serve over rice or quinoa or add your favorite protein for a heartier meal.
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