Sautéed Kale & Roasted Vegetables

I love these 2 vegetable dishes! They rich in antioxidants and fiber and can be eaten as a side or mixed with your favorite whole grain pasta or rice for a main dish!

Sautéed kale

Ingredients:

• 1 bunch kale or red swiss chard
• 1 pound shitake mushrooms
• 1 teaspoon olive oil
• I teaspoon chopped garlic
• ½ teaspoon red pepper flakes

Preparation:

In sauté pan heat olive oil and red pepper flakes. Add garlic. Add sliced mushrooms and sauté until browned. Cut chard into thin ribbons and add to pan. Sauté 5- 10 minutes until wilted.

Roasted Vegetables

Ingredients:

• ½ pound baby carrots
• ½ pound diced eggplant
• ½ pound diced red, green and yellow peppers
• ½ pound zucchini
• 2 teaspoons fresh rosemary

Preparation:

Toss all ingredients in bowl with 3 tablespoons of olive oil and 1 teaspoon of balsamic vinegar. Place on cookie sheet and roast at 450 degrees for 45 minutes.