One pot meals make weeknights a lot easier. They are typically fast to throw together, and only require cleaning of one one pot. This complete meal – with ample veggies, plant-protein, and healthy fats – is filling and satisfying on a chilly fall night.
Turmeric: A bright yellow spice noted for its anti-inflammatory properties.
Shiitake Mushrooms: Excellent promoter of cardiovascular and immune health, they are also a great source of iron and B vitamins.
Kale: One of the most nutrient dense and anti-oxidant rich foods available, this cruciferous vegetable supports our body’s naturally detox processes.
Warm and Spicy Kale with Shiitake Mushrooms
1 tbs. coconut oil
1/2 of a red onion (about 2 oz.), diced
2 cloves of garlic, chopped
1 tsp. turmeric
1 tsp. cumin
1/4 tsp. cayenne
1/2 inch piece of ginger, grated or minced
1 organic yellow or orange bell pepper, diced
10 shiitake mushroom caps, sliced thinly
1 1/4 cup cooked chickpeas
1 bunch organic curly kale, stems removed and sliced into 1 cm ribbons
Salt and black pepper to taste
- Heat enough oil to cover the bottom of a pan over medium low heat.
- Add the onion and garlic and cook for 1 minute before adding the spices. Let cook an additional minute before adding ginger, bell pepper, shiitake mushrooms, and chickpeas. Cook for another 3-4 minutes, or until the mushrooms get glossy and the peppers start to get soft.
- Add in the kale and cover, for 1 minute. It will start to shrink and turn bright green. You may have to add in batches, as it starts off with a lot of volume, but quickly shrinks down. Stir the kale, and cover an additional 2 minutes or so, until all of it is uniformly bright green and soft. Remove from heat, add salt and pepper to taste.