Kale with Mushrooms, Garlic & Lemon

You need a side dish.
You have fifteen minutes to throw something together.
All you have is a lemon, some garlic and a big bunch of greens in your fridge.
Grab ’em. Wash ’em. Let’s go.



Ingredients
- 1 unit bunch of kale swiss chard or spinach- washed
- ½ unit juice of lemon
- 3 cloves of garlic sliced thin
- 1-2 cups mushrooms sliced
- 3-4 TBSP olive oil
- salt
- pepper
- red pepper flakes
- toasted pine nuts- optional
Instructions
- Wash the greens and tear into bite size pieces (do not tear the spinach- just remove the stems).
- Do not dry the greens- the water will help steam them to cook.
- If you have kale, massage the kale with your fingers for a minute. This helps break up the fibers so it is not so tough.
- Heat olive oil in a large pan. Add garlic slices. Sauté until the garlic just turns brown- about 30 seconds to 1 minute. Add in a touch more oil. Reduce the heat. Add in the mushrooms. Sauté until browned- about 1-2 minutes. Add about 1/2 tsp salt and 1/2 tsp pepper. Throw in some red pepper flakes- maybe 1/2 teaspoon. Toast ’em up.
- Add in the greens- using tongs to coat the greens, mushrooms and garlic well.
- Add in the lemon juice and cook until the greens have softened but not completely wilted. The kale will take about 5 minutes. Spinach- about 1 minute.
- Sprinkle with toasted pine nuts.
- Serve hot!

