Ingredients
3 tablespoons coconut oil10 ounces medium fresh mushrooms, quartered (about 4 cups)1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces2 garlic cloves, thinly sliced1/2 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon pepper2 cups chopped fresh kale2 teaspoons fish sauce or soy sauce1 teaspoon balsamic vinegarToasted sesame seeds, optional
Preparation
In a large cast-iron or other heavy skillet, heat 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 fish sauce and vinegar. If desired, top with sesame seeds.
