Kitchen Vixen: Warm Kale Salad with Mushrooms & Fava Beans

By on April 4, 2012 in Body, Date Night, Dating, Food & Drink, Health, Healthy Living, Kitchen Vixen, Lifestyle, Vixely

By Kitchen Vixen, Eliza Glaister

With Spring finally here, it’s important to remember how like the seasons change so do our bodies.  While the winter is a time for filling holiday meals and heavy amounts of protein, the Spring is a time to lighten things up. Just like our wardrobe will begin to change so will our refrigerator.  Think bright greens and fresh, new growth. This salad is packed with proteins, fiber, and yummy flavors while also being light.  Spring brings on the sun, which is our main source of Vitamin D, which is a huge factor in our bodies sex drive, especially in men.  So what does all of this have to do with my salad you ask? Well if you start to brighten and lighten your diet, giving yourself more energy thus allowing yourself to be body ready for those short shorts and sundresses, then when that vitamin D starts pouring down on us we’ll be ready for whatever Spring throws our way.

Ingredients

  • 1 bunch Kale
  • 2 large Shitake mushrooms
  • 1 bunch oyster mushrooms
  • 8 fava bean pods
  • 1 shallot
  • 2-3 garlic cloves use to taste
  • 2 tablespoons olive oil
  • Salt and Pepper to taste

Instructions

  1. Remove fava beans from pods.  Place in salted boiling water for 3 minutes (keep water boiling to cook the kale). Remove and shock in ice water. When they are cool take off the outer skin to reveal the bright green bean inside.  Set aside.
  2. Remove center steam from Kale and roughly chop into bite-sized pieces.  Place in the boiling water for 45-60 seconds or until bright green and tender, usually no longer than a minute.  Remove and drain.
  3. Slice up the Shitake and rip the oyster mushrooms by hand.  If these are not available substitute with whatever mushrooms you can find.
  4.  Slice the shallot.
  5. Place the olive oil shallots mushrooms and garlic in a pan over medium heat.  Once color beginning to show add the fava beans to the pan.  Season with salt and pepper. Cook until the mushrooms are golden brown.
  6. Place the Kale in a bowl with the mushroom and fava beans on top drizzle with a little olive oil and serve.  This can accompany many different proteins, grilled chicken, fish, shrimp or even steak.

About Eliza Glaister

Eliza grew up as the younger sister to Vixely's own Lara Glaister. Throughout her life, Eliza has always had a passion for cooking and entertaining, as well as being knowledgeable about food and its origin. She enjoys throwing lavish parties and dressing to the nines, as well as being in the outdoors tending to her small vegetable garden in Millbrook, NY. While Studying Art history at Savannah College of Art and Design she began her journey into the culinary world by creating a catering company for the many student-run galleries, as well as having countless dinner parties for her friends. Post-grad, she moved back to NYC to find herself working as a set designer and food stylist for Follow Productions. In 2011, she began as a student at the French Culinary Institute where her passion became her profession. Now, she is a line cook at a wonderful and award-winning restaurant in the East Village, as well as a contributor to Vixely as Kitchen Vixen. Her "mostly" health-conscious meals as well as her advice show readers how to entertain like a pro and eat like a queen.
View all posts by Eliza Glaister →

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