Happy Herbivore

This Thai-inspired dish incorporates eggplant, a red bell pepper, mushrooms and kale - a leafy green thats healthy but unfortunately tends to taste bitter and "earthly." However, kale is a fantastic addition to the flavors in this dish, making it a perfect way to try kale for the first time!

Ingredients:
1 bunch of kale, stems removed and roughly chopped
1 lb mushrooms, thinly sliced
1 1/4 cup veg broth, divided
3 garlic cloves, minced
5 green onions, white and light green parts chopped
red bell pepper flakes as desired (start with 1/4 tsp)
1 heaping tbsp brown sugar
1/2 tsp ground ginger
2-3 tsp toasted sesame oil - optional
1 red bell pepper, seeded and sliced
1 eggplant, chopped into chunks, top removed
1 cup packed fresh basil, roughly chopped
sesame seeds - optional garnish
cooked brown rice

Directions:
1. Steam kale (about 17 minutes)
2. Meanwhile, saute mushrooms in non-stick skillet over med-heat in 1/4 cup broth
3. Cook mushrooms for about 5 minutes, until most of the liquid has reduced
4. Set mushrooms aside
5. Add 1/4 cup of remaining broth, onions and garlic to skillet, cook 5 minutes
6. Add remaining 3/4 cup broth, red pepper flakes, sugar, ginger and sesame oil
7. Cook 1-2 minutes
8. Add eggplant and red bell pepper, stir to coat and cook 10 minutes
9. Add basil and mushrooms and cook another 3-5 minutes
10. serve over brown rice and garnish with sesame seeds if desired