Happy St Patricks Day! If you’re in the mood for a green recipe in keeping with St Patricks Day but don’t want to rely on a green smoothie and don’t have a sweet tooth why not try our Kale and Garlic Mushroom Toast? This savoury treat will hit the spot in the morning, lunch or even for dinner.
- Sourdough Bread, sliced
- 1 Red Chilli, finely sliced
- 1 Clove of Garlic (use ½ a clove if cooking for 1 person only), finely sliced
- Olive Oil, 1 ½ tbsp
- Place a pan on a medium heat and pour 1 tbsp of olive oil.
- Fill a separate pot with water and allow it to boil.
- In the pan, add a very finely sliced small chilli, add the sliced mushrooms. Give the pan a stir and add 1 clove of garlic, finely sliced. Add a pinch of black pepper and salt. Cook until the mushrooms begin to brown, and the garlic has infused with it.
- Whilst the mushrooms are cooking, add the kale to the boiling pot of water for 2-3 minutes until you see the kale has wilted enough. Once cooked, drain well and add the kale to the mushroom pan.
- Stir the ingredients so the kale is covered in the chilli and garlic too. Turn the heat off the pan to keep the ingredients warm.
- Get your slice of sourdough bread, toast and butter it up. Carefully place the contents of the pan onto the toast. Avoid pouring the oil onto the toast. Enjoy!
What’s so special about mushrooms and kale?
Did you know mushrooms are rich in selenium? Selenium contributes to the maintenance of normal hair and nails and can be found in brazil nuts, halibut, oysters, sunflower seeds, shiitake mushrooms, chicken, eggs and sardines.
Did you know humans, guinea pigs, fruit bats and primates are the only mammals that cannot make vitamin C in their bodies? Well then, it’s a good thing if you eat Kale as it is a good source of iron and vitamin C!