As Spring arrives I start to think about all the amazing veggies that are about to arrive at the Market.  I am hopeful that the beautiful bounty will arrive earlier due to the mild winter we have had.

So in anticipation of Spring, I wanted to make a BIG GREEN dish with ingredients all from the San Rafael Market on Sunday.

I have made this for my  “meat and potatoes friends” and many of them have converted to being kale eaters now that they have tried this easy and delicious dish. I am hoping to convert everyone to love KALE….

One thing that I do strongly suggest is buying it organically grown, not only will it ensure that it contains the highest amount of vitamins and minerals, but the freshness and quality makes it quite clear.  Organic just tastes better.  Also, conventionally grown kale can contain high levels of pesticide residue, which doesn’t sound too tasty to me.

Kale may just be the new beef!

Even my 2 year old enjoys this dish. With the sausage it tastes like pizza.

• 1 Tbsp olive oil
• 1/2 pound bulk sweet Italian sausage (Boccalone) (2-3 sausages)
• 1 onion, sliced thin (about 1 1/2 cup’s worth of sliced onions)
• 2 large garlic cloves, sliced thin
• 1 pound curly kale (1 large bunch), center thick rib removed, leaves roughly chopped
• 1/2 cup chicken or vegetable stock
• 2 Tbsp red wine vinegar
• ½ LB  large Shiitake/Oyster mushrooms
• salt and pepper to taste

Method

1 Heat the olive oil in a large sauté pan over medium-high heat and add the bulk sausage;  remove the casings on the links. Cook for 3-4 minutes, then add the onion slices and turn the heat to high. Cook until the edges of the onions brown, about 3-4 minutes. Add the garlic and cook for another minute.

2 Add the kale, sprinkle salt over everything, then add the chicken stock. Cover the pan, lower the heat to medium and cook for 2 minutes.

3 Heat olive oil in another large sauté pan over medium heat and cook the mushrooms about 4-5 minutes.

4 Uncover, mix everything well (the kale will have cooked down by now) and add the mushrooms and vinager. Cover the pot again and lower the heat to low. Cook another 5 minutes, then turn off the heat. Let stand 5 minutes, and then serve.

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