Mediterranean Bean And Kale Saute

• 2 bunches kale, tough stems and center ribs removed, chopped
• 1/2 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped
• 1 medium onion, finely chopped
• 1 cup shiitake mushrooms, coarsely chopped
• 3 cloves garlic, pressed
• 1 tablespoon Dr. Fuhrman's VegiZest ( or other no salt seasoning blend )
• 1 cup cooked beans, any type or canned no-salt-added or low sodium
• 1 1/2 tablespoons Dr. Fuhrman's Riesling Raisin Vinegar or other fruity vinegar
• 1 tablespoon Dijon mustard
• red pepper flakes, to taste
• 1/2 cup pasta sauce, no or low salt, if desired
• 1/4 cup pine nuts, almonds or any type raw chopped nuts
• 1/8 cup non dairy parmesan cheese

1. Heat 1/8 cup water in a large skillet, water saute the kale, tomatoes, onion, mushrooms and garlic over medium heat for 5 minutes, adding additional water as needed. Add VegiZest, cover and steam for 10 minutes.
2. Add the beans, vinegar, mustard and red pepper flakes and cook for 3 more minutes or until mushrooms are tender and liquid cooks out.
3. Toss with pasta sauce, if desired. Serve topped with chopped nuts and non dairy parmesan cheese.

bunches kale, tomatoes, onion, shiitake mushrooms, garlic, dr, beans, dr, mustard, red pepper, pasta sauce, pine nuts, non dairy

Taken from www.epicurious.com/recipes/member/views/mediterranean-bean-and-kale-saute-50169159 (may not work)