Braised Kale and Hijiki with Mushrooms

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Reminiscent of a warm kale salad, these braised greens are hearty and delicious, and are the perfect complement to any healthy main. While kale and mushrooms have been touted extensively for their health benefits, sea vegetables like hijiki don’t get the same top billing–though with their robust flavor and unique array of minerals, perhaps their time has come!

Yield: 6 to 8 servings
Prep Time: 35 minutes
Total Time: 1 hour

Recipe Ingredients
1/2 cup hijiki seaweed
1 cup dried maitake or shiitake mushrooms
1/2 cup onion, diced
2 carrots, julienned
4 garlic cloves, minced
2 cups shredded kale
2 tablespoons olive oil
2 teaspoons soy sauce
2 teaspoons rice vinegar
2 teaspoons sesame oil
1 teaspoon mirin
Sea salt to taste

Recipe Preparation
1. Soak hijiki and mushrooms separately in 1/2 cup each of warm water for 30 minutes, then drain and reserve soaking liquid. Chop mushrooms into bite-sized pieces.

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2. Heat olive oil in a small pan, then add onion and cook until beginning to brown. Add garlic, carrots, hijiki, and mushrooms, along with 1/4 cup of reserved soaking liquid.

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3. Cover pan and cook 10 minutes over medium-low heart, or until carrots are tender-crisp. If mixture seems too dry, continue to add soaking liquid. Add kale and cook another 5 minutes, or until wilted.

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4. Remove from heat and toss with the remaining four ingredients. Season with sea salt if desired. Serve immediately.

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The One Medical blog is published by One Medical, an innovative primary care practice with offices in Boston, Chicago, Los Angeles, New York, Phoenix, the San Francisco Bay Area, Seattle, and Washington, DC.

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