Eating Kale: February 2012

I had a coupon for some Gardein, so someone suggested their Chick'n Scallopini in the frozen section. I don't eat a ton of faux meat, but this was a nice change. These are super easy to cook up! Here's my little recipe for them-

Chick'n Scallopini with Wilted Greens

(serves 2)

2 Gardein cutlets (Chick'n Scallopini)

1 cup white wine

4-6 oz white mushrooms, sliced

1-2 bunches kale, washed and torn into bite-sized pieces

1 TB Earth Balance (or other non-dairy butter)

Juice of 1-2 lemons (depending how "lemony" you like it, use 1 to start)

Add 1/4 cup water to a saute pan. Saute Gardein cutlets for about 4 minutes per side. Set aside. Add 1/2 cup of the wine to the pan and boil for about 3-5 minutes. Add the butter and juice of 1/2 lemon. Whisk. Add the mushrooms and kale to the pan and cook until bright green/wilted, stirring occasionally (~5 minutes). Set the greens aside. Add the rest of the wine to the pan and boil for about 3-5 minutes. Add the rest of the lemon juice and the Gardein cutlets to the pan. Cook for about 2 minutes per side. Add the greens back into the pan (next to the cutlets) to reheat for 30 seconds or so. Spoon the greens onto a plate, place the cutlet on top, and pour the sauce over it (liquid from pan). *cutlets don't brown because I don't use oil to saute.

I served mine with this awesome Garlicky Mashed Cauliflower (so good!).