When Isa Chandra Moskowitz, author of Appetite for Reduction, claimed that she ate more of these Garlicky Mushrooms and Kale than any other recipe in the book, I knew it was one that I had to try for myself. It's one of those incredibly versatile recipes that can be eaten any time of the day, as a main or side, served warm or chilled; most importantly, it's incredibly healthy and comes together in about 10 minutes.
The recipe begins by sautéeing cremini or button mushrooms with a copious amount of garlic—6 cloves. The garlic flavors the mushrooms through, and once the kale is added, makes for what Moskowitz calls "little containers of flavor filled with garlicky goodness." As far as serving suggestions go, the non-vegan in me was dying to see a poached egg perched on top of the kale, or a mound of creamy, cheesy polenta on the side. But keeping things animal-product free, a side of vegan risotto or grits would make a lovely accompaniment to these garlicky greens.
As always with our Cook the Book feature, we have five (5) copies of Appetite for Reduction to give away this week.
Adapted from Appetite for Reduction. Copyright © 2010. Published by Da Capo Lifelong Books. Available wherever books are sold. All Rights Reserved.
- 1 teaspoon olive oil
- 6 cloves garlic, minced
- 1/4 teaspoon salt
- 8 ounces cremini or button mushrooms, sliced (about 2 cups)
- 1 pound kale, coarse stems removed, leaves sliced or torn into pieces
- Several pinches of freshly ground black pepper
Preheat a large skillet over medium heat. Sauté the garlic in the oil for about 2 minutes, being careful not to burn it. Spray it with a little nonstick cooking spray if needed. Add the mushrooms and sprinkle on the salt. Let them cook for 5 to 7 minutes, stirring often, until the moisture has released and the mushrooms are lightly browned. Add the kale and pepper, and use tongs to sauté for about 10 more minutes. Add splashes of water if the pan seems dry. The kale should be tender and cooked down pretty well. Serve immediately.