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1yellow onion, ½” diced
2cloves garlic, minced (Pantry Friendly: 1 tsp. garlic powder)
2tbspextra virgin olive oil
1tspkosher salt, divided
1 3⁄4cupsvegetable stock
1⁄2bunch of kale, de-ribbed and cut into ½ “ ribbons
2tbspsoy sauce or Tamari (gf)
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 6g||8%|
|Saturated Fat: 1g|
|Trans Fat: 0g|
|Total Carbohydrate: 30g||11%|
|Dietary Fiber: 4g||14%|
- Sauté onion and garlic in oil, season with ½ tsp. salt, until translucent (about 5 min.)
- Add mushrooms and remaining salt until browned (5 more min.)
- Add Wild Blend® and sauté for 1 minute. Add broth and bring to a boil. Cover with a tight-fitting lid, reduce heat to maintain a low simmer, and cook for 45 minutes.
- While still hot, add kale until wilted, season with soy sauce and rice vinegar. Serve warm.