IMG_4980 Oh the Joys of Kale! There are so many ways to prepare it, all delicious and nutritious. This one is easy and can be eaten alone or combined with a whole host of ingredients to create a balanced meal. Try adding in beans and enjoy, add to brown rice pasta and enjoy, scramble with some eggs and enjoy, serve on the side with some chicken or a nice piece of fish and enjoy. You get the point, enjoy your greens! I generally keep shallots, garlic, truffle oil, olive oil, butter and assorted dried herbs on hand since these items last awhile in the pantry or fridge making it easier to shop in smaller batches for the fresh ingredients. In my shopping cart for this recipe all I had to pick up was fresh herbs, mushrooms and kale, all of which you can usually find at the farmers market! This is gluten free and if you skip the butter, vegan. Yum! Also, on a random side note, I couldn’t resist including this incredible Buzzfeed list 77-facts-that-sound-like-huge-lies-but-are-completely-true for you to read while you cook, I learned a lot! Kale and Mushrooms with Truffle Oil

Ingredients

  • One large bunch Kale
  • A few pats butter
  • 1 tablespoon olive oil
  • 3 shallots
  • 3 cloves garlic
  • Tamari to taste, about 2 tablespoons
  • 1 tablespoon truffle oil
  • Fresh rosemary, chives, oregano and crushed red pepper flakes

Heat up 1 tablespoon of olive oil in a pan on medium heat Slice up shallots and garlic, add to preheated olive oil and turn heat down to medium low IMG_4963 Next add mushrooms, tamari and fresh herbs like rosemary, chives, oregano and crushed red pepper flakes IMG_4965IMG_4967 Add in kale stems first followed by kale leaves cut into thin ribbons, the stems will take slightly longer to cook IMG_4975 Mix together and cook until kale is vibrant shade of green, over cooking will turn the kale a dark green Drizzle with truffle oil, serve, and ENJOY! IMG_4980