Kale Sauté

Ingredients

2 tablespoons extra virgin olive oil

2 cloves garlic

¼ teaspoon red chili flakes

1 small yellow onion, sliced

1 red pepper, julienned

4 oz. mushrooms, sliced

1 can black beans, drained and rinsed

1 teaspoon oregano

1 bunch kale, stems removed and torn

Salt and pepper to taste

½ cup Parmesan Reggiano cheese, shredded

Directions

Heat olive oil, garlic, and red chili flakes in a skillet. Add mushrooms and cook stirring occasionally until edges begin to brown.  Then add onions and peppers.  Cook, stirring until onions become translucent.  Then stir in beans and oregano.  Add kale and cook down a bit then cover and steam for a few minutes. Remove the cover and continue to cook and stir until kale is wilted. Season with salt and pepper and top with shredded cheese.  Eat as a side, in a tortilla, or tossed with pasta and olive oil.