Ingredients
2 bunches kale, tough stems and center ribs removed, chopped
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
1 tablespoon Dr. Fuhrman’s VegiZest ( or other no salt seasoning blend )
1 cup cooked beans, any type or canned no-salt-added or low sodium
1 1/2 tablespoons Dr. Fuhrman’s Riesling Raisin Vinegar or other fruity vinegar
1 tablespoon Dijon mustard
red pepper flakes, to taste
1/2 cup pasta sauce, no or low salt, if desired
1/4 cup pine nuts, almonds or any type raw chopped nuts
1/8 cup non dairy parmesan cheese
Preparation
Heat 1/8 cup water in a large skillet, water saute the kale, tomatoes, onion, mushrooms and garlic over medium heat for 5 minutes, adding additional water as needed. Add VegiZest, cover and steam for 10 minutes.
Add the beans, vinegar, mustard and red pepper flakes and cook for 3 more minutes or until mushrooms are tender and liquid cooks out.
Toss with pasta sauce, if desired. Serve topped with chopped nuts and non dairy parmesan cheese.
