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Warm Kale Edamame Salad with Shiitake Bacon

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2 min read
Summary

This salad might set the bar, with its flavor bursts and nutrient density. Shiitake bacon is bursting with flavor and complements the kale and edamame perfectly for a light meal. Not to mention they all bring plant-powered nutrients that are healing and nourishing. Make it even more complete and satisfying by adding a scoop of whole grains.

Yields2 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients

 2 cups shiitake mushrooms (remove stems, then slice the caps. 2 cups total after removed stems and slicing)
Shiitake Marinade
 3 tbsp organic tamari (reduced-sodium, or coconut aminos)
 2 tsp liquid smoke (optional)
 2 tbsp pure maple syrup
 2 tsp onion powder
 2 garlic cloves (fresh, minced)
Salad
 ¼ cup vegetable broth (unsalted, preferably homemade)
 2 tbsp shallots (minced)
 4 garlic cloves (minced)
 1 cup organic edamame (frozen, shelled)
 2 tbsp organic tamari (reduced-sodium, or coconut aminos)
 ½ lemon (juiced)
 6 cups organic kale (fibrous stems and veins removed, leaves chopped)
 2 tbsp organic sun-dried tomatoes (sulfite-free, chopped, not oil-packed)
 ¼ cup green onion (chopped, green and white portion)
 1 tsp sesame seed oil (optional)
 1 tbsp sesame seeds (black or white)
 2 tbsp pumpkin seeds (raw, unsalted)

Directions

1

Preheat oven to 350 degrees F

2

Prepare the marinade: In a shallow dish, mix all of the shiitake marinade ingredients.

3

Add the mushrooms and stir so the marinade completely coats them. Marinate mushrooms for 20 minutes or even overnight in the refrigerator.

4

Cook the mushrooms: Place mushrooms on a parchment-lined baking sheet, spread out evenly and not on top of each other.

5

Bake for 10 minutes then remove them from the oven and toss, again spreading them out evenly. Turn up the oven to 375 degrees and bake for an additional 10 minutes or until slightly brown. Once cooked, remove from oven and set aside.

6

In the meantime, add the vegetable broth to a wok or large stovetop pan on medium heat. Add the shallots and garlic. Cook for 1–2 minutes.

7

Toss in the edamame beans and cook for 30 seconds.

8

Add the tamari and lemon juice.

9

Toss in the kale, sun-dried tomatoes, and green onion. Mix to combine all ingredients, until the kale is slightly wilted.

10

Divide the kale edamame between two plates. Divide the sesame seed oil (if using), sesame seeds, and pumpkin seeds between the two plates, sprinkling on top of the kale edamame salad.

11

Top the salad with the shiitake mushrooms, dividing equally between the two plates.

12

Serve with additional slices of lemon, if desired.

Chef's Notes

Substitutions
Other mushrooms work well in place of shiitake. Consider using portobello, cremini, or king oyster mushrooms instead.

Instead of shallots, use red, yellow, or white onion.

Instead of fresh garlic, use garlic powder: ¼ teaspoon for every two cloves of garlic.

Use your favorite legume in place of the edamame.

Instead of kale, try spinach, bok choy, or Swiss chard.

In place of pumpkin seeds, use walnuts or pistachios.

Sugar-free
Use date paste in place of maple syrup.

Make it a meal
Add a cup of your favorite whole grain, such as farro, wheat berry, kamut, brown rice, or quinoa, to each salad.

Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Ingredients

 2 cups shiitake mushrooms (remove stems, then slice the caps. 2 cups total after removed stems and slicing)
Shiitake Marinade
 3 tbsp organic tamari (reduced-sodium, or coconut aminos)
 2 tsp liquid smoke (optional)
 2 tbsp pure maple syrup
 2 tsp onion powder
 2 garlic cloves (fresh, minced)
Salad
 ¼ cup vegetable broth (unsalted, preferably homemade)
 2 tbsp shallots (minced)
 4 garlic cloves (minced)
 1 cup organic edamame (frozen, shelled)
 2 tbsp organic tamari (reduced-sodium, or coconut aminos)
 ½ lemon (juiced)
 6 cups organic kale (fibrous stems and veins removed, leaves chopped)
 2 tbsp organic sun-dried tomatoes (sulfite-free, chopped, not oil-packed)
 ¼ cup green onion (chopped, green and white portion)
 1 tsp sesame seed oil (optional)
 1 tbsp sesame seeds (black or white)
 2 tbsp pumpkin seeds (raw, unsalted)

Directions

1

Preheat oven to 350 degrees F

2

Prepare the marinade: In a shallow dish, mix all of the shiitake marinade ingredients.

3

Add the mushrooms and stir so the marinade completely coats them. Marinate mushrooms for 20 minutes or even overnight in the refrigerator.

4

Cook the mushrooms: Place mushrooms on a parchment-lined baking sheet, spread out evenly and not on top of each other.

5

Bake for 10 minutes then remove them from the oven and toss, again spreading them out evenly. Turn up the oven to 375 degrees and bake for an additional 10 minutes or until slightly brown. Once cooked, remove from oven and set aside.

6

In the meantime, add the vegetable broth to a wok or large stovetop pan on medium heat. Add the shallots and garlic. Cook for 1–2 minutes.

7

Toss in the edamame beans and cook for 30 seconds.

8

Add the tamari and lemon juice.

9

Toss in the kale, sun-dried tomatoes, and green onion. Mix to combine all ingredients, until the kale is slightly wilted.

10

Divide the kale edamame between two plates. Divide the sesame seed oil (if using), sesame seeds, and pumpkin seeds between the two plates, sprinkling on top of the kale edamame salad.

11

Top the salad with the shiitake mushrooms, dividing equally between the two plates.

12

Serve with additional slices of lemon, if desired.

Warm Kale Edamame Salad with Shiitake Bacon