Sautéed Kale and Mushrooms

Serves 4

2 tablespoons olive oil

2 cloves garlic, chopped
1 pint mushrooms, sliced
1 small onion, thinly sliced
1 bunches of kale, stemmed and chopped

1/4 cup of broth

1 tablespoon of toasted sesame oil
4 tablespoon gf soy sauce
1 tablespoon rice vinegar
1 tablespoon honey

2 tablespoons toasted sesame seeds

Heat olive oil in a large non-stick sauté pan. Add mushrooms, sauté until the mushrooms are turning a rich, golden brown.

Stir in onions and garlic, cook another two minutes.  Add the kale along with the broth and pop a lid on, cook until the kale is wilted down (about five or six minutes).

While the kale is cooking, combine sesame oil, soy sauce, vinegar, and honey in a small bowl.  Once the kale is wilted and cooked down add the soy sauce mixture to your greens.  Cook uncovered for another couple of minutes.

When you’re ready to serve, top with toasted sesame seeds.