Submitted by: Patti Farley
Recipe by: Craig Farley

Servings: 2-4

2 bunches curly kale
1 Pkg. button mushrooms
2-3 whole dried chipotle peppers

Triple-wash kale and remove tough stems.

Clean mushrooms and place whole with peppers in sauté pan with small amount of water. Can add one tsp. of sesame oil if desired.

Blanch Kale for 2-3 seconds in boiling water.

Then steam Kale for 5 minutes.

Add drained steamed Kale to sauté pan and cook for a few more minutes until flavors have mingled.

Serve with orange slices and brown rice if desired.

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