I usually make some type of version of sautéed kale a few times a week, whether for breakfast, lunch, or dinner! Serve this quick and easy vegetable dish with baked salmon, roasted chicken, or adzuki beans and quinoa.
Ingredients
2 tablespoons
extra virgin olive oil
12
shiitake mushrooms
sliced
1 large bunches
kale
chopped
¼ teaspoons
Herbamare
(or sea salt)
2 tablespoons
water
