Rutabaga and Kale Sauté

Preparation time: 10-15 minutes
Makes 1-2 servings

• 1 tablespoon unrefined extra-virgin olive oil
• 3 green onions, chopped
• 1/8 teaspoon sea salt
• 1 large rutabaga, chopped
• 1 1/2 cups kale, chopped
• 3 tablespoons cooking sake or mirin
  (Japanese rice wine)
• Optional: 1 tablespoon soy sauce

Peel the skin off rutabaga with a carrot peeler and chop
into thin rectangular pieces (1/8 inch thick) to accelerate cooking time.

Bring saucepan to medium heat, then add olive oil. Sauté 3/4 of green onions (save some for garnish) until soft and glistening. Add rutabaga and sauté until brown and soft. Combine kale with rutabaga and add cooking sake. After vegetables absorb sake, reduce heat to low and remove from heat. Serve warm, with a splash of tamari and garnish with green onions.

Original Recipe Copyright 2009 by Genevieve Sherrow, Candidate, Master’s of Science in Nutrition, Bastyr University