2-3 tablespoons sesame or olive oil
1/2 red bell pepper, chopped
1 small yellow onion, chopped
1 small purple onion, chopped
handful white button or baby portobello mushrooms, sliced
fresh ginger root, to taste, minced
3 cloves garlic, minced
3 tablespoons shoyu or tamari soy sauce
1 bunch kale (I use all organic vegetables), leaves torn to 2"x2" pieces
3 cups cooked brown rice, quinoa or other grain, optional, to serve
1. Heat oil in a deep skillet over medium heat. Add pepper, onions, mushrooms, garlic and ginger. Stir and cover.
2. Cook over medium heat 3 minutes, or until soft. Add soy sauce and all the kale, squishing it down so the lid will fit over it. Cover and cook 3 minutes or until wilted.
3. Take lid off and cook on medium heat, stirring often, approximately 4 minutes, or until all liquid is cooked off. Remove from heat and serve alone or over cooked rice or other grain.
Source of recipe: I use an organic produce delivery service and I never know what I am going to get so I end up improvising a lot.