Later On

A blog written for those whose interests more or less match mine.

Interesting greens today: Kale with onion, mushrooms, eggplant, and chardonnay

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I’m just going to describe what I did because it came out so well.

I cubed the eggplant (without peeling it) and tossed cubes with olive oil, Penzey’s Tuscan Sunset herbs, salt, pepper, and garlic powder. I spread them on a parchment-paper-covered baking sheet and roasted them at 400ºF for 12 minutes. (The eggplant cubes will stick to foil, but not to parchment paper. I buy it from King Arthur Flour, pre-cut to baking-pan-size sheets.)

In the meantime, I put about 2 Tbsp of olive oil in my 11″ sauté pan, and sauteed

1/2 white onion, chopped
3 cloves garlic, minced (let sit 15 minutes after mincing)
4 medium crimini mushrooms, chopped
1 jalapeño, chopped small
good pinch of salt
freshly ground pepper

Sauté that until the mushrooms release their liquid and start to become tender, then add

1 large bunch kale, chopped. Mince the stems and cook those with the onions.

Sauté briefly, then add

the roasted eggplant—this was the genius move and not really planned. It just seemed that they could cook a bit longer, so I thought, “Why not?”

Sauté for 3 minutes or so, then add

1/2 – 3/4 cup white wine

Cover and simmer 20 minutes.

It was quite tasty and the textures were interesting.

Written by LeisureGuy

25 July 2017 at 4:24 pm

Posted in Food, Low carb, Recipes

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