5-6 cups of fresh kale, chopped
1 yellow onion, chopped
1 package of fresh, sliced mushrooms, any variety
1 pint of grape or cherry tomatoes, roasted in extra virgin olive oil
1 can of cannellini beans, rinsed
3 cloves of fresh garlic, chopped
2 tbsp of fresh oregano, chopped
2 tbsp of extra virgin olive oil
Juice of 1 lemon
Drizzle the cherry/grape tomatoes with 1 tbsp of olive oil and roast them in a shallow baking dish in the oven at 375 F until soft and just beginning to brown (about 15 minutes). Meanwhile, in a large heavy skillet on medium to low heat, sauté the onions and mushrooms in 1 tbsp of the olive oil until soft. Turn the heat up to medium high and add the kale to the skillet.
Sauté the kale with the mushrooms and onions, stirring frequently until it wilts about 4-5 minutes. Turn the heat down to low and add the beans, oregano, garlic and lemon juice. Stir to combine. When the tomatoes are roasted, add them to the skillet and stir into the bean/kale mixture. Lower the heat and simmer for a few minutes to allow the flavors to meld. Serve and enjoy!
- Any dark leafy green can be used in this dish including collards, swiss chard, or spinach, etc.
- Olives, artichokes, and bell pepper are also delicious additions to this dish.
- Any variety of canned beans can be substituted for the cannellini beans.
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