1 large bunch kale, center stems removed and discarded
2 Tbs. olive oil
1 lb. fresh shiitake mushrooms, stems removed, caps thinly sliced
1 small leek, halved and sliced ¼-inch thick, mostly white and some green
4 medium garlic cloves, finely chopped
½ tsp. crushed red pepper flakes
1. Bring a large pot of lightly salted water to a boil. Plunge kale leaves into water and cook for 1 minute, until bright green and wilted. Remove from heat, drain and immediately plunge into ice water to stop cooking. Drain well and gently squeeze out excess water, or dry in a salad spinner. Chop into bite-sized pieces.
2. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add mushrooms and sauté until lightly browned, about 5 minutes.
3. Add leeks and cook, stirring constantly, for 3 minutes, until leeks are just softened. Add garlic and crushed red pepper and cook, stirring constantly, for 1 minute.
4. Add additional 1 Tbs. olive oil to the skillet. Add blanched greens. Using tongs, stir to coat with oil. Cook for 1 to 2 minutes, until heated through. Season with sea salt and freshly ground pepper, and serve immediately.
PER SERVING: 148 CAL; 5.3 G PROT; 8 G FAT (1 G SAT FAT); 18 G CARB; 0 MG CHOL; 84 MG SOD; 4.4 G FIBER; 3 G SUGARS