Ingredients

• 1 Head of Kale
• 1 pint Porcini (baby bella) mushrooms
• 1/4 cup Water (may need less than this depending)
• 2 tablespoons Shoyu
• 1/4 teaspoon Gomasio
• 1 Small Shallot (optional)
• 2 Cloves of Garlic (optional)

Directions

1. Strip Kale from Spines. Rough Chop. Wash and set aside
2. Wash and slice Porcini Mushrooms
3. Pre-heat Saute' Pan
4. Once the pan is hot, add 1-2 TBSPs of Water
5. Add Porcini
6. Saute until Porcini is brown (add more water to sautee pan if mushrooms become to dry)
7. Once Porcini Mushrooms are browned on both sides and appear to have cooked Add Kale
8. You may need to add more water at this point
9. Cover Saute' Pan until Kale wilts a bit (don't overcook the kale)
10. Remove from heat and add 1-2 TBSPs of Shoyu
11. Season with Gomasio and serve
12. Optional Ingredients: Garlic and/or Shallots - sometimes when I make this dish I use shallots, other times I use garlic. I left it out of this recipe but you could use these ingredients for additional flavor. Also, feel free to saute this dish in oil.