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Staple Hi-Vibe Sauté
recipe
Staple Hi-Vibe Sauté
libertine
libertine
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$1.00
A hearty, delicious, and flexible vegetable side/main with endless uses that comes together in a snap. Veg*n with bonus meal ideas and suggestions.
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You Need

3-4 servings
0:45
  • Kale (1-2 bunches)
  • Mushrooms: oyster, chanterelle, crimini, morel, and shitake all do very well (Choose 1-3 types totaling 1-2 cups)
  • Alliums (pick any 1-3 of leeks, shallot, onion, garlic)
  • Extra virgin olive oil or butter (2-4 Tb)
  • Optional: pickled sweet and spicy red peppers in oil
  • Optional: Cheese for serving: Parmesan, aged gouda, or a sharp vegan cheese.
  • Optional: olives, capers
  • Optional garnish: kimchi, pickled veggies
  • Optional protein: fried egg, jammy egg or tempeh

    • How To

    1. Start by slicing your chosen aliums into 1/4-1/8” pieces. Mince the garlic if using.
    2. Rinse the kale, pat dry, and slice into 1/4” ribbons. You may remove the stems here, but they’ll soften with cooking.
    3. Clean and slice the mushrooms into 1/4” bite-sized pieces.
    4. In a large frying pan or pot, sauté the aliums (onion, leek, shallot but not garlic) in a tablespoon of butter or EVOO on medium heat until translucent and showing slight golden hues.
    5. Toss in the mushrooms, add a dash of salt and some pepper (red pepper flakes are great too), adding more oil or butter if needed, and cover to cook. Give it a stir every few minutes.
    6. After the mushrooms are no longer dry and have begun to break down (roughly 7-10 min), uncover and continue to stir until the mushrooms just begin to brown.
    7. Add the garlic, olives or capers if using, the oil-preserved peppers and stir.
    8. Add the chopped kale, throw in a tablespoon water, broth or white wine, and cover.
    9. After 2-3 min the kale will have wilted. Stir everything well, turn heat up a notch if needed, and continue to sauté til each element is cooked to your liking.
    10. To serve, top each portion with grilled tempeh or a fried or jammy egg and an optional grating of cheese. Serve with a small side of pickled veg or kimchi.
    11. Note: This simple dish is delicious tossed with pasta, in a grilled corn tortilla, scrambled for breakfast with egg or in an omelette…the options are endless.