Sautéed Kale and Radicchio with shrooms

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  


INGREDIENTS:

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
DIRECTIONS: 

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. 

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Carrot Salad with Craisins

This quick, no cook salad is an awesome fresh and  zesty side dish that can be whipped up in no time.

Prep Time: 5 min                 Cook Time: 0 min                       Difficulty: Easy Peasy

Servings: 8                             Serving Size: 1/2 cup                  Yield: varies      SP: 2

INGREDIENTS:

1 pound shredded carrots, pre-shredded carrots are fine

1/2 cup craisins, or raisins

1 tablespoon spicy or Dijon mustard

zest of 1 lime

1 tablespoon lime juice, freshly squeezed

1 tablespoon extra virgin olive oil

1 tablespoon parsley, finely minced

1/2 teaspoon black pepper, freshly ground

1/4 teaspoon kosher salt

DIRECTIONS:

1.  Shred carrots

2. In a large bowl, combine the mustard, lime zest, lime juice, olive oil, salt and pepper. Add the carrots, craisins and parsley.  Toss well to coat with dressing. Adjust seasoning as to taste and serve.

NOTES, TIPS & TRICKS: If you prefer lemons to limes, substitute the lemons for the limes or try raisins instead of craisins. Make it yours!

233 words
Ginger & Java
gingerjava.wordpress.com

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