3 heaping tablespoons vegan butter (I use Earth Balance)
4 large cloves garlic, finely chopped
1/2 large sorrano pepper, thinly sliced
sea salt and pepper, to taste
ginger powder, to taste
3 mushrooms, thinly sliced
1 bunch kale, chopped
1/2 carrot, grated
sesame seeds, to taste
1. In large pan, melt 1 tablespoon of the vegan butter; just enough to fit garlic and peppers. Add light dashes of salt, ground pepper and ginger powder.
2. In same pan, make room to melt another tablespoon vegan butter, without disturbing the garlic and peppers. Add mushrooms, and let saute to wanted texture.
3. Combine contents of pan, let cook. Add half of the kale, mix into contents of pan, let cook for a minute. Put to side of pan.
4. Make room in pan to melt the last tablespoon vegan butter, let melt, add the rest of kale. Mix together. Combine all contents of pan, cook for 3-5 minutes, grate carrot over contents of pan, mix together. Garnish with sesame seeds.
Source of recipe: I pretty much remembered a recipe for greens and used kale. I'm not sure if the recipe for greens is on Vegweb, the thought didn't occur till I started writing this recipe.