Tuscan Kale and Mushroom Saute
Preparation Time: 30 minutes
- 1/2 ounce dried porcini or cepes mushrooms
- 3 cups carrot juice
- 1/2 cup dried lentils
- 6 cloves garlic, minced
- 1/2 onion, chopped
- 2 tablespoons Dr. Fuhrman’s VegiZest or other no salt seasoning
- 12 cups kale, de-stemmed and coarsely chopped
- 1 1/2 pounds mixed fresh mushrooms*, coarsely chopped
- 4 tablespoons pine nuts
Put dried mushrooms in a bowl with enough hot water to barely cover and let them soak for about 20 minutes. Remove mushrooms, reserving soaking liquid. Wipe them clean, remove any tough stems, and slice. Place back in soaking liquid and pour into a large pan. Simmer the dried mushrooms with soaking liquid, carrot juice, lentils, garlic, onion, VegiZest, and kale, covered, for 30 minutes or until kale and lentils are almost tender.
Add fresh mushrooms and simmer on med/high heat 10 more minutes, stirring occasionally. Add water if necessary to keep from scorching. Serve sprinkled with pine nuts.