Cumin Scented Kale with Onions Tomatoes and Mushrooms Vegan and Gluten Free
Ingredients
- 2 tablespoons extra virgin olive oil or veggie stock
- 2 bunches kale, ripped from stems into bite size pieces, blanched and shocked
- 1 medium yellow onion, sliced thin along the grain (saute slice)
- 2 large or 3 medium cloves garlic, minced
- 1 tablespoon ground cumin
- 12 ounces cherry tomatoes, quartered
- 2 large portobello mushroom caps, stems removed and medium dice (1/2"x1/2")
- salt, to taste
Instructions
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