Kale & Portabella Mushrooms

Time: 20-25 minutes

Serves: 6-8 as side dish

Inspiration: Amazing musician and artist in the kitchen, Tony Khalife, exposed me to a few super healthy foods I’d never cooked before, such as kale. He whipped this up one day and I loved it so much I’ve been making it ever since.

Ingredients:

• 1 small white or red onion
• 1-2 tablespoons olive oil
• 1 bunch kale
• 2-4 portabella mushrooms (shitakes work well too)
• 1 small Japanese eggplant (optional – I love the sweetness and texture that this brings to the dish)
• Salt and pepper

Preparation:

• Wash kale and mushrooms.
• Cut the onion in half, and then slice thin.
• In a large skillet or wok, sauté the onion with olive oil until it is caramelized (about 10 minutes).
• Slice the mushrooms and add them to the onions.
• Cut the tough ends off the kale, hold all the leaves together on a cutting board and begin slicing thin strips.
• Add the kale to the skillet once the mushrooms have softened, and cover for about 5 minutes.
• Add salt and pepper to taste – continue cooking – covered or uncovered until done.