"RECIPE:
Serves 4-5 as a side dish:
For the Kale:
Prepare 1 large bunch of red or green curly kale by removing thick stems and tearing into bite-sized pieces. Place in a mixing bowl and add a generous squeeze of lemon, a tbsp of apple cider vinegar, 2 tbsp toasted sesame oil and dash of sea salt. Massage the kale and let rest for at least 5 - 10 minutes.
For the Pan-Stuck Brussels sprouts:
Wash 1.5 cups of Brussels sprouts. Cut off the bottoms and slice in half lengthwise. Heat a large cast iron skillet and add 1 tbsp olive oil to the pan. Add the brussels and reduce heat to medium. Allow to cook, undisturbed for 5 minutes and then flip. If you need to splash a bit of water for moisture or if you prefer oil, now is the time to freshen them up. Allow to cook another 5 minutes. Season them with salt and 1 tsp red pepper flakes and check for readiness (you want them tender but slightly firm). Remove from heat.
For the Mushrooms:
In a small fry pan or the same pan you used for the Brussels sprouts, spray non-stick oil or lightly grease to preference. Add 1 cup sliced, clean shiitake mushrooms and add a small pinch of garlic powder, chili powder, black pepper and sea salt. Allow mushrooms and spices to dry cook for about two minutes on medium, then, add 2 tbsp water to gently cook the mushrooms down for another 2-3 minutes. (I found this method resulted in extremely flavorful, meaty mushrooms). Remove mushrooms from heat and set aside.
Mix all the parts together in big bowl. Top with sesame seeds and serve. "
Serves 4-5 as a side dish:
For the Kale:
Prepare 1 large bunch of red or green curly kale by removing thick stems and tearing into bite-sized pieces. Place in a mixing bowl and add a generous squeeze of lemon, a tbsp of apple cider vinegar, 2 tbsp toasted sesame oil and dash of sea salt. Massage the kale and let rest for at least 5 - 10 minutes.
For the Pan-Stuck Brussels sprouts:
Wash 1.5 cups of Brussels sprouts. Cut off the bottoms and slice in half lengthwise. Heat a large cast iron skillet and add 1 tbsp olive oil to the pan. Add the brussels and reduce heat to medium. Allow to cook, undisturbed for 5 minutes and then flip. If you need to splash a bit of water for moisture or if you prefer oil, now is the time to freshen them up. Allow to cook another 5 minutes. Season them with salt and 1 tsp red pepper flakes and check for readiness (you want them tender but slightly firm). Remove from heat.
For the Mushrooms:
In a small fry pan or the same pan you used for the Brussels sprouts, spray non-stick oil or lightly grease to preference. Add 1 cup sliced, clean shiitake mushrooms and add a small pinch of garlic powder, chili powder, black pepper and sea salt. Allow mushrooms and spices to dry cook for about two minutes on medium, then, add 2 tbsp water to gently cook the mushrooms down for another 2-3 minutes. (I found this method resulted in extremely flavorful, meaty mushrooms). Remove mushrooms from heat and set aside.
Mix all the parts together in big bowl. Top with sesame seeds and serve. "