Google: “Kale and spinach are highly nutritious and associated with several benefits. While kale offers more than twice the amount of vitamin C as spinach, spinach provides more folate and vitamins A and K. Both are linked to improved heart health, increased weight loss, and protection against disease.”
“Potatoes are a good source of fiber, which can help you lose weight by keeping you full longer. Fiber can help prevent heart disease by keeping cholesterol and blood sugar levels in check. Potatoes are also full of antioxidants that work to prevent diseases and vitamins that help your body function properly.”
“Mushrooms are fat-free, low-sodium, low-calorie, and cholesterol-free. They’re also packed with fiber, vitamins, and minerals. Nutritional benefits vary depending on the type of mushroom. But overall, they are a good source of the following nutrients. Mushrooms are rich in the antioxidant called selenium. In fact, they are the best source of the mineral in the produce aisle.”
Today, I am exploring cooking them in white wine. I rarely use white wine for cooking vegetables but I do use Shao Xing Chinese wine. Be courageous, I am using it. It sure does gives it a boost to my vegetables, delicious and comforting to have with rice. Let’s cook!!!
4 medium potatoes, skins on, cut into bite size
2 boxes of mixed mushrooms, about 180 g
1 bunch of Kale, tear the leaves from the stems
1 bunch of Spinach, cut to bite size
1 shallots, sliced
1 Tbs minced garlic
1 Tbs dried oregano
1/2 Tsp dried basil
1/2 c white wine
Soak mushrooms in a bowl of hot water for 20 minutes, drain, squeeze dry and cut into bite size. Set aside. Place potatoes in microwave safe bowl with enough water to cook for about 20-22 minutes to parboil.
Once potatoes are done drain and set aside. Heat a saucepan with 2 Tbs oil on medium high heat. Add garlic and shallots cook for 1 minutes until fragrant. Add kale toss around until tender about 5 minutes. Then add potatoes toss around for 4-6 minutes until tender and cooked.
Now add in spinach, mushrooms, herbs and wine cook until tender about 6 minutes. Add salt and black pepper and mix well until all combined and cooked. Check seasoning. Spoon onto serving bowl and serve with a bowl of rice and remaining white wine. Enjoy!!!!