- 1 bunch of kale
- a handful of small red and yellow sweet peppers, sliced
- 5-6 baby bella mushrooms, sliced
- 1-2 shallots, thinly sliced
- 1 clove garlic, minced
- 1 Tbsp olive oil
- salt and freshly ground pepper to taste
Set a large pot of water to boil. In a large skillet, saute the shallots and garlic over medium heat for a few minutes in oil. Add in the peppers and eventually the mushrooms – don’t overcook since you’ll add the kale in for a final few minutes.
Submerge the kale leaves in the boiling water and let cook for 2-3 minutes. They turn a lovely bright shade of green. Remove from water and cut into bite-sized pieces. Add to shallot mix and saute for a few minutes. Season with salt and pepper and serve.