Savory Greens Stir-Fry
 

Kale is a chefs' favorite for simple leafy green sautés. The dark bluish-green, finely curled leaves are a visual treat while the mild, slightly peppery flavor blends with garlic, water chestnuts and mushrooms for a delightful dish. Also try chard, beet greens, mustard greens, spinach or a mixture of several varieties.
 

Serves 4
 

1 TB olive oil
1 clove garlic, minced
1 small onion, halved and sliced thin
1 can (7 oz) water chestnuts, drained and thinly sliced
3 shiitake mushrooms, sliced (if using dried, soak, discard the stems and slice)
1 lb kale ( or Chard, Collards, etc.), washed and cut into large pieces
1 tsp mirin (or seasoned brown rice vinegar)
1 tsp tamari (or high quality soy sauce)
freshly ground black pepper, to taste
 

Ingredient Options: Combine several types of greens. Add 1 tablespoon of brown rice syrup along with the tamari. Use chard and add a cup of drained, chopped tomatoes after adding the greens. Top greens with chopped, roasted walnuts.
 

Heat the oil in a large skillet over medium high heat. Add the garlic and onions and sauté until onions are translucent. Be careful not to brown the garlic or it will give a bitter taste.
 

Add the water chestnuts and shiitake mushrooms. Sauté for 3 minutes. Add the kale and sauté for 1 minute. Add the mirin, tamari and pepper and sauté until the kale is tender.