Ginger-Infused Carrots, Kale & Mushroom Saute’

This kale recipe is so simple -it takes just a few minutes to prepare, cooks quickly, and it’s bold colors make it an attractive side dish at any meal.  If you’re a fan of ginger, you can even grate some fresh ginger straight into the pot while it’s cooking.  That will take your ginger infusion up a notch and give you a fresh taste.

Ingredient:

• 1 cup baby carrots, sliced slanted
• 1 cup vegetable stock (divided)
• 1/2 pound kale, chopped
• 1 cup mushrooms, sliced
• 1 teaspoon dried ginger
• 1 teaspoon minced garlic
• 1/4 cup yellow onion, chopped
• 2 tablespoons Extra Virgin Olive oil
• salt & pepper to taste

How to make it:

1. In a large stock pot, over medium-high heat -add carrots, 1/2 cup vegetable stock, ginger, salt and pepper.  Cook for 10 minutes.
2. Then add mushrooms, minced garlic and onion. Pile the kale on top, drizzle with olive oil and 1/2 cup vegetable stock.  Cook another 10 minutes or so, until the kale is completely wilted and a bold dark green color.
3. Serve as a side dish.  Makes enough for 3-4 people with 1 helping.