About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Margie McArthur says

    I made something like this the other night — minus the mushrooms and with spinach rather than kale. Used tons of garlic and cumin instead of the seasonings you suggest. Now I´m excited to try it with your suggested seasonings!

  2. marge201 says

    You know it, Tori. This recipe opened up a whole new way for me to have super high-calcium greens. I’ll report in on what other tweaks I do in the future!

  3. marge201 says

    4 stars
    Wow, Tori, what a great recipe. It’s delish! Here’s what I did in a 10″ skillet:
    2 tablespoon coconut oil + 1 tablespoon EVOO
    1 pound of portobello mushrooms + half an onion
    a few leaves of basil from a plant I got as a favor at a wedding shower!
    a few ounces of fresh frozen garlic and a few cloves of frozen roasted garlic + a lot of fresh frozen ginger
    a lot of my homemade veggie/chicken stock to loosen and keep it from sticking
    1 bunch of kale destemmed
    1 can no-salt sardines finely chopped
    raw unsalted sunflower seeds, ¼ or 1/3 cup
    This represents probably 3 meals for me. IT’S FABULOUS. Thank you so much for the inspiration, Tori!!!!

    • marge201 says

      I also threw in maybe 1/4 cup of unroasted sesame seeds and topped the serving bowl with avocado. I am stuffed and have so much left! What a great thing to do with greens. Thank you so much again for your wonderful ideas and site!

    • Tori Avey says

      Hi Tina, yes– I sometimes use jarred grilled artichoke hearts instead of mushrooms. When I do that, I don’t saute them like the mushrooms, I just mix them in with the chickpeas. 🙂

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