Kale and Mushroom Gratin

Kale and Mushroom Gratin

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We're your online guide to making conscious choices that help people, animals & the planet. Perfect for these cooler winter days and nights. The creaminess and flavors of this dish will have you oooing and ahhing in delight. It’s simple, easy to prepare and just about fool proof. I wish everyone a chance to give this a try you will not miss any of the standard animal products typically used in dishes like this. And that I promise you! I served my gratin over a bed of farro but you can use whatever you like or fits into your dietary guidelines. If you’re not gluten intolerant, farro is a wonderful ancient grain to add to your meal plans. It’s a lot like barley in taste and texture. Per serving, about 1/4 cup, farro has 290 calories with only 1.5 grams fat, 7 grams of protein and 5 grams of fiber. It will stick with you leaving you feeling satisfied for a good while. I picked up bag of 10 minute farro and it was ready right along with the gratin. Place all ingredients in to blender/food processor and blend until smooth and creamy. Heat oil over medium high heat, add onion, garlic and mushrooms and saute, stirring occasionally until some of mushroom liquid cooks away and they start to brown, I found this to be about 12 minutes or so. Add the white wine and boil for a couple minutes. Then add cream and milk, let simmer for several more minutes. I liked mine to be in smaller pieces. To steam, place in a large pot or wok with cover, cook on low, stirring occasionally until it wilts, about 5 to 10 min. No need to add water as the washing done right before will give enough moisture. Add kale and a couple tablespoons of almond parmesan to the mushroom-cream mixture.

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