Do you ever find yourself with a bit of this and a bit of that left in your fridge? I do, and when I do, I like to figure out out to make a little bit of nothing into something tasty. This week, I had some leftover kale and radicchio in my fridge. I thought about making a salad, but since it’s still pretty chilly out, I wanted something a little heartier. So, why not sauté the greens with some mushrooms I got on sale this week. Of course sautéed greens need garlic and onions. And, because radicchio is bitter, how about tossing in some craisins and a lil honey for balance. Yes, I know I used butter. But hey, isn’t all about moderation? Sometimes, I just want butter! Besides, this recipe feeds six. YOLO! This side dish is awesome with Salmon, cod or poultry. It cooks up quick and is a pretty healthy way to eat your greens.
Prep Time: 20 min Cook Time: 10 min Total Time: 30 min Serving Size: 1 cup Servings: 6 Difficulty: easy peasy Yield: about 6 cups SP: 3
1 bunch kale or chard (any variety), cleaned and roughly chopped stems and leaves
1 small head radicchio, cleaned, cored and roughly chopped
8 oz mushrooms – white or baby bellas – quartered
1 medium onion, roughly chopped
1/4 cup craisins or golden raisins
4 cloves garlic, minced
2 tablespoons red wine vinegar
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon honey
Salt and freshly ground black pepper, to taste
1. Remove stems from kale and chop into 1-inch pieces.
2. Melt the butter with olive oil over medium high heat in a large skillet. Add the kale ribs, cover and cook until tender, about 5-6 minutes. Add the mushrooms and onions, cook until lightly browned, about 5 minutes. Season with salt and pepper to taste and stir in garlic.
3. In batches, add the chopped kale and radicchio, sauté until wilted.
4. Add red wine vinegar, honey and craisins. Taste and adjust seasoning as needed.
NOTES, TIPS & TRICKS: To lighten this recipe a bit more, use light butter and 2 tablespoons of craisins for a 2 SP side dish.