These are super delicious and easy to make. The rosemary and kale will support your liver, while the garlic and shiitake give your immune system a boost.
Ingredients
These are super delicious and easy to make. The rosemary and kale will support your liver, while the garlic and shiitake give your immune system a boost.
2 T extra virgin olive oil
1 onion, diced
3 clv garlic, minced
3 4 inch sprigs fresh rosemary (Finely chop the leaves and discard the stems)
1 tsp dulse powder flakes
5 1/2 c cooked and drained black beans
1 c shiitake or oyster mushrooms, sliced
6 c kale, trimmed and sliced into ribbons
1/2 lemon, juiced
1 lime, juiced
bragg’s soy liquid aminos, to taste
freshly ground black pepper, to taste
Directions
Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.
Start the onions, mushrooms, beans and greens about 15 to 20 minutes before the sweet potatoes are done.
In a wide, deep saucepan or wok with a cover, heat the olive oil over low-moderate heat. Add the onions and cook until softened, about 5 minutes. Add the mushrooms and cook, 5 minutes. Add the garlic, chopped rosemary leaves (not the stems), and dulse flakes and cook, stirring, for about one minute. Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Stir in the lemon and lime juices, and season to taste with Bragg’s liquid aminos (or sea salt) and pepper.
To serve, slice each sweet potato lengthwise, without cutting through the bottom skin, and open up the middle as though it were a canoe. Spoon the beans and greens into the center. Enjoy!
