On Friday I tasted the best kale and mushroom sauté I ever tasted while shopping at People’s Coop. I know it sounds not like one of those wow dishes but it was. Since then I’ve not been able to get it out of my mind so today I made a version of it. I had used all my kale for juicing but had collard greens instead and oyster mushrooms all pushed at the farmers market yesterday. We ate this for lunch along with roasted butternut squash, homemade tortillas, seitan chorizo and steamed fava beans from our garden. OMG it was a lunch to live forJ
Heat oil in a pan over medium heat. Cook the onions for 1 minute, and then add and brown the mushrooms. Add collard greens and cook for about 5 minutes. Pour in the soy sauce and lemon juice and toss. Combine with salt and pepper as needed.