Healthy Decisions for the Love of Health

Vegetable Dishes

Kale in Sour Cream (Rodale's Basic Natural Foods Cookbook) 

2 cups cooked kale, drained
1    tsp butter
1/2 tsp honey (unpasturized)
dash of pepper
1 tsp lemon juice
3/4 cup sour cream (full fat)

In a medium-size saucepan, heat kale, butter, pepper, and lemon juice.  When very hot, reduce heat, and slowly stir in sour cream and honey.  As soon as cream and honey is hot, remove from heat and serve.

4 servings                                                          Revised: June 23, 2007

Stir Fried Kale with Chinese Mushrooms (Rodale's Basic Natural Foods Cookbook)

Serve over hot cooked brown rice or whole wheat noodles for a quick and different entree or side dish.

        10    dried shitake mushrooms*
          2    cups hot purified water
          6    scallions with tops
          2    medium sized tomatoes, chopped
1 1/2 tsp  soy sauce 
1 1/2 tsp  red wine vinegar
1 1/2 tsp  honey (unpasturized)
    2 tbsp  extra virgin Olive Oil or Grapeseed Oil
    4  oz.   firm tofu, drained and cut into 1/2" cubes
    2  tsp   minced fresh hot red chili pepper or 1 tsp dried hot red pepper
          2   cloves garlic, minced
       1/2   pound of kale, coarsly chopped
     2 tsp  cornstarch, dissolved in 2 tbsp water.

Soak mushrooms in hot water until spongy, about 30 min.  Drain, reserving 1/2 the soaking water. Remove and discard tough stems.

Quater 1/2 the mushrooms: slice remaining mushrooms into 1/4" strips.

Slice whote part of scallions on the diagonal.  Chop tender green part of scallion finely (keep separate).

Combine reserved water, tomatoes, soy sauce, vinegar, in a small bowl.

Heat 2 tsp of extra virgin Olive Oil or Grapeseed Oil in a large wok or heavy skillet.  When oil is very hot (but not smoking) add tofu and stir-fry until golden. Remove tofu and add remaining oil to the wok or skillet. When oil is hot once again stir in red pepper and garlic. Then add the scallion bottoms.  Add half the kale and all the mushrooms, toss continuously.  When wilted stir in remaining kale.  Continue to stir-fry until kale becomes bright green.  Pour in tomato mixture, stir once and cover.  Reduce heat to medium and simmer for 5 minutes.  Stir in cornstarch paste and cook, stirring slowly until sauce thickens.  Add the honey and tofu to kale mixture.  Sprinkle with scallion greens and serve immediately.

4-6 servings

*Shitake mushrooms are commomly available in oriental grocery stores.  Revised: June 23, 2007




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