Delight in the colours or this simple stir-fry!


o 2 teaspoons olive oil
o 1 or 2 chopped medium or small yellow or green zucchinis (I used yellow)
o 4 to 6 cloves garlic, minced
o 1/4 teaspoon salt
o Button mushrooms, sliced (about 2 cups)
o 10 kale, coarse stems removed, leaves sliced or torn into pieces
o Several pinches of freshly ground black pepper

Preheat a large pan over low medium heat. Saute garlic in the oil for about 2 minutes. Add the zucchini and add the mushrooms and sprinkle on the salt. Let them cook for 10 to 15 minutes, stirring often, until the moisture has released and the mushrooms are lightly browned. This may take longer depending on how large you zucchini is. Add the kale and pepper, and use a wooden spoon or tongs to sauté for about 7 to 10 more minutes. Add splashes of water if the pan seems dry. The kale should be tender and cooked down pretty well. Serve right away!