Walnut Kale
  • ½ Cup toasted walnuts, crumbled slightly
  • 2 Tbls. Olive oil
  • ½ Cup sliced mushrooms (or more if you love mushrooms like I do)
  • 3 Cups coarsely chopped kale or any mixture of fresh hearty greens like chard
  • 2 garlic cloves, chopped
  • ½ Cup sliced fresh fennel, about 1”long by ⅓” wide
  • Walnut Oil
  1. Toast walnuts over medium heat just until slightly browned.
  2. Heat olive oil to medium and add the mushrooms, sautéing just until soft.
  3. Stir in the kale and garlic and cook over medium. Kale will wilt slightly but you don’t need to overcook. If the pan seems dry, add about ¼ cup of warm water.
  4. Stir in the fennel and let it heat through.
  5. Serve as a side dish or you could mound it over brown rice – yum.
  6. Drizzle with walnut oil to finish the flavor. A sprinkling of Fleur de Sel would also be nice!
Recipe by Spoon & Suitcase at https://www.spoonandsuitcase.com/harvesting-goodness/