These Two Ingredients Offer A Quick And Simple Side Dish

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Sometimes all we need in life is a little bit of simplicity! After all the juggling and multitasking throughout the day creating a simple but delicious meal is a nice breath of fresh air. During the work week, I like to make nutritious meals and often they don’t take much time to create. However, the salads are great but they can be boring every day! I decided to share this recipe to give a little inspiration to those used to eating the usual meat and potatoes or chicken and veggie recipes. The two main ingredients are Mushrooms and Kale. Two superfoods that are coincidently also grown in the western provinces of Canada in the months of March and April. They’re easy to find in the grocery store and can be found in the Organic section.

Ingredients;

  • 1 Teaspoon of Grapeseed oil
  • 1 teaspoon of Butter
  • 5 cloves of garlic
  • 2 cups of button Mushrooms
  • 10 stems of Kale remove coarse stems and tear leaves into pieces
  • One-quarter cup of water

Salt and Pepper to taste

PREPARATIONS

Preheat a large skillet on medium heat, saute the garlic for two minutes turning it frequently, add the mushrooms and sprinkle with salt. Let cook for five to seven minutes until the mushrooms are brown. Add the kale, quarter cup of water and pepper, place a lid on the skillet for ten minutes. Kale should be tender.

Total time: 20 minutes

Eating a diet that has been grown locally is something we can try to do on a weekly basis. Trying one recipe a week is the first step to making a conscious decision to reduce our carbon footprint. The garlic may be the hardest to source locally at the Grocery store because the majority comes from China. There is a BC company that supplies Organic garlic from a small farm that provides eight different varieties. The companies name is appropriately called BC Garlic located in the beautiful Fraser River Valley. The farmer believes in living on the land while nurturing it. The Garlic is available online after harvest time which is usually late July or August! Love, Love, Love this recipe for its simple ingredients, taste, and small carbon footprint!

 

 

 

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