Kale seems to be the talk of the town lately, so why not join the crowd! Omit the Asiago cheese, and add in a protein of your choice, voila! And for the fam, serve over/along side rice.

Serves: 2

INGREDIENTS
2 tablespoons butter
¼ cup diced onion
1 red pepper, diced
1 yellow pepper, diced
8 oz. baby portobello mushrooms, sliced
4 cups kale
1 teaspoon garlic, minced
1 tablespoon balsamic vinegar
¼ cup Asiago cheese
salt and pepper to taste

INSTRUCTIONS
In a large skillet over medium heat, melt one tablespoon of butter. Add the onions and peppers; saute for several minutes until softened. Add the mushrooms and one tablespoon butter; saute for several minutes until browned.
Add the kale, garlic, and balsamic vinegar. Saute until the kale is deep green but not yet wilted. Remove from heat and serve topped with Asiago or Parmesan cheese. Season with salt and pepper to taste.

NOTES
Possible additions: grilled salmon, chicken, white beans, etc. I also liked having this over a brown rice/ancient grain blend.