Serves 2 large 4 small
Ingredients: (use organic where possible)
2 Tbsp olive, coconut oil or butter
1 large bunch of kale, washed, stems removed, chopped
2 large handfuls button mushrooms, wiped clean and halved
2 cloves of garlic, peeled and crushed
2-3 Tbsp quality vegetable stock
juice from 1/2 lemon
small handful of fresh thyme
freshly ground black pepper
Heat the oil over a medium - high heat in a heavy bottomed skillet.
Add garlic and mushrooms sauté for 3-5 minutes before adding the chopped kale and vegetable stock.
Continue to sauté the mushrooms and kale for a further 3-5 minutes until kale is nicely wilted and tender.
Remove from heat and finish the dish with the thyme, lemon and seasoning to your liking.