Categories: Sides
Ingredients
- 3 tbsp coconut oil
- 10 oz. fresh mushrooms, quartered
- 1 lb. fresh asparagus, trimmed and cut into 1 1/2-inch pieces
- 2 garlic cloves, thinly sliced
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups chopped fresh kale
- 2 tsp soy sauce
- 1 tsp balsamic vinegar
- Toasted sesame seeds
Directions
-
In a large skillet, heat coconut oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until lightly browned, 4-6 minutes. Add asparagus, garlic, oregano, salt and pepper; cook and stir until crisp-tender, 2-4 minutes. Stir in kale; cook and stir until wilted, 2-4 minutes. Remove from heat; stir in soy sauce and vinegar. Top with sesame seeds.