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

INGREDIENTS:

1 TB Sesame oil
1 clove garlic, minced
1 tsp fesh ginger 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, washed and cut into large pieces or Lacinado kale (my favorite)
1 tsp mirin rice wine
1 tsp tamari (or high quality soy sauce)
freshly ground black pepper, to taste

DIRECTIONS:

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. Saute for 3 minutes. Add the kale and sauté for 1 minute. Add the mirin rice wine, tamari and pepper and sauté until the kale is tender.