Serious Eats: Recipes
Cook the Book: Garlicky Mushrooms and Kale
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.