Kale and Bean Saute
Inspired by a recipe on http://www.drfuhrman.com/
2 bunches kale, tough stems and center ribs removed, chopped or 1 large bag of prewashed/cut kale
1/2 cup sun-dried tomatoes soaked in hot water for 30 minutes, drained and chopped
1 medium onion, finely chopped
1 cup shiitake mushrooms, coarsely chopped
3 cloves garlic, pressed
vegetable broth, as needed
1 15 ounce can beans, any type, rinsed and drained
1 1/2 tablespoons fruity vinegar
1 tablespoon Dijon mustard
red pepper flakes, to taste
1/4 cup raw sunflower seeds or any type nuts (chopped if the nuts are large)
dash of salt
In a large skillet over medium heat, add vegetable broth to just cover the bottom of the pan. Broth sauté the onions and garlic until onions are translucent. Do not let onions burn. Add mushrooms and cook for 5 minutes, stirring frequently. Add kale and re hydrated tomatoes and cook, tossing with the onion and mushrooms, over medium heat , adding broth only as needed, until kale is soft.
Add the beans, vinegar, mustard and red pepper flakes (be careful!), then cook for 3 more minutes. Taste and season with only a dash of salt.