Sautéed AIP Greens should be a part of any AIP meal plan because otherwise the strict diet can lack contrasting tastes like spicy and bitter flavors--vital to enjoying food. Kale and most bitter greens have a natural pepperiness to them, and I love this combination of Lacinato kale, shiitake mushrooms, grated ginger, green garlic and lemon. It's good, healthy stuff.
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AIP is all about eating anti-inflammatory foods from the rainbow and this side dish is all about green which hints at things like vitamins A, C, and K, minerals like magnesium, potassium, and iron, as well as fiber and antioxidants.
While I love kale, you can substitute any bitter green here. For example, mustard greens have a spiciness that will remind you of the condiment; whereas collard greens are more earthy and grassy.
I'm pretty confident in recommending kale to anyone because even my 2-year-old eats it willingly.
How to Prep Shiitakes and Ginger
Fresh shiitake mushrooms have a fabulous meaty texture and deep savory, umami flavor. You always remove the stems (discard or save for stock) and slice the top thinly. Most shiitakes are pretty clean but you can give them a quick rinse if you have any doubt.
Fresh ginger has a heat to it that I sometimes prefer as a break from garlic cloves. To start, peel your ginger then either mince or grate and use the juice or the pulp. Notice that I'm combining ginger with fresh green garlic, which is significantly milder than the clove. FYI, green garlic loses most of it's flavor when cooked, so do try to add it at the very end right before serving so you get to enjoy how special it is.
Of course, if you can't use green garlic, a good substitute would be to use a single garlic clove (minced) that you add right at the end and stir in for just 30 seconds or so.
How do you know when bitter greens are cooked enough?
As you cook bitter greens, like kale, they become less bitter and the fibers soften, making them easier to chew. Heat does cause greens to lose nutrients and so I prefer to sauté my greens for only a few minutes total. That way, when you add a spritz of fresh lemon, they're still a deep verdant green, a sign of their nutritional value.
What to Serve with Sautéed Kale:
You can roast or grill chicken, steak, pork, or fish. Any protein or meatloaf would pair well with this dish. If you happen to have some cauliflower puree, this would also make an excellent side dish. As a final showstopper, add a scoop of vanilla ice cream with a rhubarb crisp, AIP of course.
Seasonal Sautéed AIP Greens
Ingredients
- 1 tablespoon olive oil tallow, avocado oil, or lard work well, too
- 1 cup shiitake mushrooms stemmed and thinly sliced
- 1 bunch Lacinato kale, roughly chopped or mustard greens, curly kale, collard greens, or chard
- 1 pinch sea salt
- 1 knob fresh ginger peeled, grated (about 1 teaspoon)
- 2 stalks green garlic roughly chopped or minced
- 1 lemon juice added to taste
Instructions
- The first step is to heat a sauté skillet over medium-high heat. Once hot, add your oil and shiitake mushrooms. Do not stir. Allow to cook for 2 minutes.
- Stir the mushrooms then add the kale and stir to coat the leaves with the oil. Sprinkle with salt and continue cooking for 2 minutes. Add the fresh ginger. Stir and cook for another minute.
- Just before serving, you can add the green garlic and stir it in to distribute the flavor. Portion onto plates and add just a touch of lemon juice (to taste) and watch that green color become even brighter. Enjoy!
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