Sauteed Dino Kale with Criminis and Tomatoes

I have a love affair with kale. The only greens I grew up eating were iceberg lettuce and canned spinach, so when I first tried greens, it was tentatively. I didn't really like them at first because I thought they were bitter, and some are still harder for me to eat, like mustard greens, but I'm friends with most greens now. But, when I tried kale, I couldn't believe it! It was love at first sight: I loved chewing it, and it loved being digested by me. I've been growing kale now for a couple of years and try to incorporate it and other greens into as many different meals as I can for my children. They are so darn healthy for us! But, my kale plants are not lush right now, so I bought some fresh dino kale from the store and made a super simple veggie medley. I used that ultra-delicious garlic blend from Gilroy again, so you can use garlic powder or another blend, if you wish.

For those that have been wondering about the Blessings Question of the Day that I promised in my 100th post, I did do a couple, but it's on hold for right now. Apparently, I didn't pass the idea through to the Blessings before I announced it on my blog. I already mortify my girls on a daily basis just by being their mom. They think I'm too friendly to strangers: in the store I smile at people, horrors! I'll help someone randomly if they appear to need help, how could I?! I'll chat up someone in line if they seem receptive, oh, Mom, stop! So, as you can see, I've gotten myself in hot water with them with my little question of the day idea. Suffice it to say that most of the girls' questions were how I would rather be trampled by one animal or another, escape from death-defying situations, what body part or sense I would rather be without, etc. JK's were faves from colors to animals to foods to wrestlers, etc. Sigh. If things change, I'll let you know. Thanks to those who briefly played along!

Sauteed Dino Kale with Criminis and Tomatoes

Ingredients:

2 Tbs. olive oil
3 cups of crimini mushrooms, sliced
10 cups of dino kale, stripped from their stems, and either coarsely chopped or torn into bite-sized pieces
2 tsp. good garlic blend or garlic powder
salt and pepper to taste
2 tomatoes, halved and halved and again, and cut into "mini" wedges

Directions:

Heat olive oil in a large pan over medium heat. Add the mushrooms and cook for five minutes, stirring occasionally. Add the kale in big handfuls, stirring for a few seconds to slightly wilt kale before adding next big handful. Add the spices. Cook for another three to five minutes, until kale is evenly bright green and slightly wilted but not overcooked. Add the tomatoes and stir until well mixed. Serve and eat immediately. Feeds five hungry vegans. Yum!