held a Recipe Swap for readers to share their favorite meals, side dishes and snacks that have helped them through cancer treatments and recovery. Dozens of dishes were submitted, from high-calorie meals that help keep hunger at bay during chemotherapy to creamy treats that soothe mouth sores and more. In the coming weeks, we’ll be sharing these recipes with you and hope that you’ll try and enjoy them as much as their creators do.
To kick this series off, we’re starting with reader Tricia K.’s recipe for Shiitake Mushrooms and Kale Over Smashed White Beans
. This hearty meal is a good meatless option that’s packed with flavor and nutrients.
Shiitake Mushrooms and Kale Over Smashed White Beans Recipe
- 1 leek
- 2 cups shiitake mushrooms
- 1 clove garlic
- 1 bunch organic kale
- Extra virgin olive oil
- 1-2 teaspoon tamari
- 1 can cannellini beans, drained
- 1 tablespoon fresh rosemary
- ¼ cup water
- Dash of red pepper flakes (to taste)
- Top and tail the leek. Cut in half lengthwise and rinse well, then chop.
- Clean, stem and slice the mushrooms.
- Peel and mince the garlic.
- Rinse and stem the kale. Roughly chop into bite sized pieces.
- Coat a medium sized skillet with olive oil. Over medium heat, sauté the leek until slightly softened. Add the mushrooms and continue to cook until both are soft.
- Stir in the tamari, add kale and wilt slightly while stirring together. Remove from heat.
- Coat a second frying pan with olive oil and heat. Sauté the garlic until softened.
- Stir in drained beans, rosemary and water. Cover and cook 3-4 minutes.
- Remove lid and smash the beans with a large spoon or fork. Thin with a little more water if necessary.
- Serve by spreading half of the beans on a plate and topping with mushroom mixture. Add red pepper flakes if desired.