I have been on a kale kick lately. I keep in washed, wrapped in a paper towel and in a ziploc bag in my refrigerator and I use it where ever possible. I used it here with mushrooms and red pepper and it was delicious!
3 Portabello mushroom caps, sliced
12 Shiitake mushrooms, sliced
1 1/2 cups kale, sliced
1 red pepper, sliced
1 tablespoon sunflower oil
1" fresh ginger, finely chopped
1 clove garlic, finely chopped
1/4 of a lemon, juiced
2 tablespoon soy sauce
1 tablespoon Sriracha sauce (you could use a fresh chili or dried chilies instead)
1 tablespoon sesame seeds
fresh pepper to taste
In a large saucepan over medium heat add oil. Once heated add ginger, garlic and red peppers. Saute for 2 to 3 minutes.
Add mushrooms and soy sauce and continue to saute for another 5 to 10 minutes or until mushrooms begin to brown.
Add kale, Sriracha and sesame seeds.
Once kale wilts add fresh ground pepper and lemon juice to taste.