Though I've made plenty of recipes using kale, this is the first meal I've made using our own kale straight from the garden!
We planted Red Russian kale in one of our beds and it is flourishing. Nothing quite as satisfying as harvesting food and taking it straight to the kitchen.
This is such a simple recipe, and so delicious. We ate it with brown rice cooked in my new favorite way; toasted in oil before cooking as usual. Toasting in oil first makes a fluffy, pilaf-textured rice that tastes amazing.
You could make many substitutions in this stirfry; beef or tofu instead of chicken (or just throw in more mushrooms instead of meat!), any tender veggie in place of the mushrooms. Personally, I think kale and mushrooms make the perfect match! This is so yum!
Chicken, Kale, and Mushroom Stirfry
2 T. coconut or olive oil
1 lb. chicken, cut into chunks
8 oz mushroom, sliced
1 or 2 cloves garlic, minced
bunch of kale leaves, chopped (I used 4 oz)
1/2 t. salt, more to taste
1/4 t. pepper
1-2 T. sesame seeds
Melt oil in large skillet, add chicken and cook until no longer pink. Push chicken to side of skillet and add mushrooms. Cook mushrooms until they begin to release their liquid, about 5 minutes. Add garlic and cook for another minute. Add kale to pan, cover and cook on medium for 5 minutes. Uncover, stir, add salt, pepper and sesame seeds, and cook 5 more minutes, or until kale is tender and bright.