Braised Kale, Carrots, and Shiitake Mushrooms

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

If there is a healthier combination, I don’t know of it. And it’s delicious—easy to eat.


  • 1 bunch (about pounds) organic kale
  • 2 tablespoons


  1. Set a large bowl in the sink and fill it two-thirds with cool water.
  2. Hold 1 stalk of kale at a time in your hand and fold the leaves in half lengthwise, over the stem. Using your other hand, starting at the top of the stem, gently but firmly tug the leaves down and away from the stem. Using both hands, tear