top of page

Thai Asparagus, Kale and Garlicky Mushrooms

3 tablespoons coconut oil

10 ounces medium fresh mushrooms, quartered (about 4 cups)

1 pound asparagus, trimmed and cut into 1-1/2-inch pieces

2 garlic cloves, thinly sliced

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups chopped fresh kale

2 teaspoons fish sauce or soy sauce

1 teaspoon balsamic vinegar

Toasted sesame seeds, optional

in a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until lightly browned, 4-6 minutes. Add asparagus, garlic, oregano, salt and pepper; cook and stir until crisp-tender, 2-4 minutes. Stir in kale; cook and stir until wilted, 2-4 minutes. Remove from heat; stir in fish sauce and vinegar. If desired, top with sesame seeds.

13 views0 comments

Recent Posts

See All

Drink- Grape - BASIL 8

3 Fresh basil leaves 5 White grapes 1 1/2 Ounces Vodka 3/4 Ounces Fresh Lime Juice 1 Ounce Simple Syrup 1 Dash Angostura Bitters Ginger ale Fresh basil sprig, white grape Muddle basil and 5 grapes in

Stuffed Italian Sweet Peppers, Farmer Style

large, ripe Italian sweet peppers 1 7-ounce jar imported tuna in olive oil separated into small chunks, oil reserved 1/4 cup salt-packed capers rinsed thoroughly 30 mixed olives green and black, pitte


bottom of page