Umami Kale Recipe | Nutritional Therapy for IBD

Ingredients

2 TBSP olive oil

1 clove garlic, peeled

½ lemon, juiced

2 anchovy fillets

2 TBSP solid cooking fat, divided

2 large shallots, thinly sliced

3 ounces shiitake mushrooms, halved (sub: button mushrooms)

1 bunch lacinato (dino) kale, sliced into thin ribbons

Sea salt, to taste

2 TBSP (30 ml) olive oil

1 clove garlic, peeled

½ lemon, juiced

2 anchovy fillets

2 TBSP (30 ml) solid cooking fat, divided

2 large shallots, thinly sliced

85 grams shiitake mushrooms, halved (sub: button mushrooms)

1 bunch lacinato (dino) kale, sliced into thin ribbons

Sea salt, to taste

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Dietary Therapies

AIP

SCD

mSCD

IBD-AID P3

MED

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Vegan

Egg Free

Nut Free

Soy Free

First, make the sauce. Place the olive oil, garlic, lemon juice, and anchovies in a blender and pulse or blend to combine. Set aside while you make the dish.
Place half of the cooking fat in a skillet on medium heat. When the fat has melted and the pan is hot, add the shallots and cook, stirring, for 3 minutes, or until just starting to brown.
Add the mushrooms and continue to cook, stirring occasionally, until both shallots and mushrooms are soft and browned, about 7 minutes. Transfer to a bowl and set aside.
Add the remaining cooking fat to the skillet and place on medium heat. When the fat has melted, add the kale and cook, stirring, for about 5 minutes, until soft and a little browned. Turn off the heat, add the shallots and mushrooms to the pan, and pour over the sauce. Stir to combine.
Taste and add salt if necessary.