Braised Kale, Carrots, and Shiitake Mushrooms

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

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

Welcome to Claire's

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.

Ingredients

  • 1 bunch (about pounds) organic kale
  • 2 tablespoons extra-virgin olive oil
  • 5 cloves garlic, sliced
  • 4 medium carrots, cut on the diagonal into ¼-inch slices
  • 15 medium shiitake mushrooms (about 4 ounces), stems removed and caps sliced into thirds
  • Sea salt
  • White pepper
  • ½ teaspoon crushed red pepper flakes, divided
  • 2 tablespoons freshly squeezed lemon juice (about ½ lemon)

    Method

    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 the leaves into medium-size pieces and drop them into the bowl of water. Discard the stripped stems or save them for a broth. Repeat with the remaining stalks of kale.
    3. Set a large bowl near the sink. Swish the kale around in the prepared bowl of water to remove any dirt. Using your hands, lift out a double handful of kale. Shake off the excess water, allowing most of the water to drip into the sink, leaving just the water that clings to the leaves. Set this in the bowl you put by the sink. Lift out and shake off excess water from the remaining kale. Set aside.
    4. Heat the olive oil in a heavy pot over medium heat.
    5. Add the garlic, carrots, and the shiitake mushrooms. Sprinkle lightly with sea salt, white pepper, and ¼ teaspoon of the red pepper flakes. Add the kale and sprinkle lightly with sea salt, white pepper, and the remaining ¼ teaspoon red pepper flakes. Cover the pan. Cook, covered for 10-12 minutes, until the kale is wilted. Using two wooden spoons, toss the vegetables to combine. Cover and continue cooking for about 5 minutes, or until the kale is tender to your preference. Drizzle the lemon juice over the top of the vegetables and toss lightly to coat. Taste for seasoning.